Balsamic-Roasted Shallots

By • December 23, 2013 • 13 Comments



Author Notes: This recipe is very easily doubled. Don't fret too much about getting the measurements perfect, either; this is the kind of recipe that begs for a bit of this, a dash of that.

Serve it as a side with dinner, on a sandwich, or underneath a fat ball of burrata.
Kenzi Wilbur

Serves 4 to 6

  • 1 pound shallots, the larger ones halved
  • 2 tablespoons olive oil
  • 1 tablespoon plus 2 teaspoons brown sugar
  • A three-finger pinch of salt
  • 1 tablespoon thyme, finely chopped, plus a few whole sprigs
  • 2 tablespoons sherry
  • 1 tablespoon plus 2 teaspoons balsamic vinegar
  1. Heat oven to 400° F.
  2. Put olive oil in an ovenproof skillet. (Alternatively, you can brown the shallots in whatever pan you like, and then transfer them into a baking dish).
  3. Add the brown sugar, mix to just combine, then add shallots, cut-side down if you've halved any. Brown over medium heat for 10 minutes, flipping once halfway through, or as soon as a beautiful brown crust has developed on the first side.
  4. Take the pan off of the heat, and add everything else -- salt, thyme, sherry, vinegar -- shake the pan a bit, and then cover with foil and roast in the oven until completely cooked through. Depending on the size of your shallots, this can take anywhere from 25 to 40 minutes -- test with a knife every 5 minutes beginning at the 25-minute mark.
  5. Serve warm.

Comments (13) Questions (0)

Default-small
Default-small
Default-small

3 months ago MarielMac

Does anyone think this would be great using Brussels Sprouts instead of onions?

Default-small

4 months ago Gotowanie Girl

I accidentally left these in the oven for over an hour....they still turned out amazing! Thanks for posting

Default-small

4 months ago Jonian Sparemiah

" beautiful brown crust " - Hallmark! Thank You.

Img_1445

5 months ago CarlaCooks

This recipe is a winner! I made these last night and served them on crisped bread with a smear of goat cheese. So, so, so delicious.

Stringio

6 months ago Caroline Conger

Delicious! We were eating them right out of the pan and have the burnt finger tips to prove it! I made this recipe again with yellow onions because the shallots were such a hit.
The next day, I sauteed the onion/shallot mixture with spinach and put it in a bacon, egg, and havarti grilled cheese.

Me

6 months ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

Oh my gosh that sounds amazing. So glad you liked them!

Stringio

6 months ago Jean Francois Tchaly

well very good..

Liz_and_sophie_kiss

6 months ago LizTerry

These were great! Thanks. We served with the salt crusted fire cooked beef tenderloin- went great together.

Me

6 months ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

Ah! That meal sounds dreamy.

Default-small

6 months ago ichabod

They look fantastic, but I found I needed to brown the shallots for close to twenty minutes in the oven before covering with foil and roasting the mixture. In the future, I think I would brown the shallots with the pan on a burner and then roast in the oven.

Me

6 months ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

Hi there -- sorry for the confusion! As the recipe is written, that's exactly what you're supposed to do: I brown them on over medium heat on a burner, and then move them to the oven, covered, when I'm happy with how they look.

Default-small

6 months ago ichabod

you are correct.

Default-small

7 months ago Lori

These look fantastic!