Roasted shallots with buttery sweet-tart glaze.

 Side-dish for a lasagna and absolute perfection. Melt in the mouth. I had them at 180 for a bit over an hour. They could probably do a tiny bit less and be left to caramelise on the stove.

Roasted Shallots With Buttery Sweet-Tart Glaze Recipe

Active10 mins

Total50 mins

Serves6 to 8 servings

Cook Mode (Keep screen awake)

Ingredients

• 4 tablespoons unsalted butter

• 2 tablespoons sugar (see notes)

• 2 tablespoons sherry vinegar (see notes)

• 3 sprigs thyme

• 2 1/2 pounds shallots, peeled, root end trimmed but left intact

• Kosher salt

Directions

1. Preheat oven to 400°F (200°C). In a 12-inch oven-safe skillet, melt butter over medium-high heat until foaming. Add sugar and stir to dissolve.

   

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   Stir in vinegar, add thyme, and simmer until a glaze forms, about 1 minute.

   

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   Add shallots, season with salt, and stir, turning to coat with glaze.

   

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   Transfer to oven and roast until shallots are browned and tender, about 40 minutes. Serve shallots right away, or refrigerate up to 3 days and reheat before serving.

   

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Notes

This recipe can work with different types of vinegar and sugar: We tested it successfully using sherry vinegar, balsamic vinegar, and apple cider vinegar, as well as both granulated and demerara sugar.