Balsamic-Roasted Shallots

By • December 23, 2013 • 23 Comments

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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

Food52 Review: WHO: Kenzi Wilbur is our fearless Managing Editor and our expert on all things cocktails and mayonnaise.
WHAT: A way to make shallots into an elegant side, just in time for Thanksgiving dinner.
HOW: Roast halved shallots in a hot oven with olive oil and brown sugar until they’ve developed a nice crust. Take the pan off the heat and quench the shallots in sherry and balsamic vinegar. Shake the shallots around and return them to the oven, covered, until they’re tender.
WHY WE LOVE IT: On the day before a big holiday meal, you’re scrambling to make sure you’ll have enough food to feed the masses. But don’t add just another vegetable side. With minimal chopping, a pound of shallots, pantry ingredients, and a hot oven, you can have crisp, slightly sweet shallots that will complement anything else you’re serving.
The Editors

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.
  • This recipe is a Wildcard Contest Winner!
  • This recipe is a Community Pick!
Jump to Comments (23)

Comments (23) Questions (1)

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5 days ago Lynn

Can I make these a day ahead? They sound great!!

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6 days ago Negar Siadatnejad

I would like to make these tonight but I'm a little confused on the directions for step 2 and 3... Do you brown the shallots in the oven and then add brown sugar to the shallots and continue to roast? Thanks!

Me

6 days ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

You brown them on the stovetop, and then move them down into the oven!

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6 days ago Negar Siadatnejad

Thank you!!

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30 days ago Whats4Dinner

oooh, Marsiamarsia! I'm going to combine the two! Brussels and shallots...my two fav vegetables!! Okay, I love most vegetables but together, this sounds divine!! Sunday, yes Sunday, I will prepare this to be served alongside my Puerto Rican rice and beans (we're vegan).

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26 days ago Whats4Dinner

Okay, just had to add that I did make this (with the brussels) and let's just say there were fork wars involved!! I'll definitely make this again.

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about 1 month ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

This is on our Thanksgiving menu and seriously, I cannot wait. Happy Thanksgiving! ;o)

Me

about 1 month ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

Hooray!! To you, too.

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4 months ago marsiamarsia

Oops! I guess my vision of shallots and cipollini surrounding the turkey is not "letting the shallots stand alone," is it? Sorry. (blush)

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4 months ago marsiamarsia

Love the idea of giving Brussels Sprouts the Balsamic/sugar treatment, MarielMac! Must try. I can also see the shallots and cipollini garnishing the holiday turkey platter, can't you? (Cook the little onions the same way as the shallots, I mean.)

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9 months ago MarielMac

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

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9 months ago Gotowanie Girl

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

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10 months ago Jonian Sparemiah

" beautiful brown crust " - Hallmark! Thank You.

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11 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

12 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

12 months ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

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

Stringio

12 months ago Jean Francois Tchaly

well very good..

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12 months ago LizTerry

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

Me

12 months ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

Ah! That meal sounds dreamy.

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12 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

12 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.

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12 months ago ichabod

you are correct.

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about 1 year ago Lori

These look fantastic!