WEEKDAYS 1e|12c|p

Roasted Shallots in a Vinegar-Thyme Bath

MARIO BATALI
Cook up this simple and tasty side dish in no time!
skill level
Easy
time
30-60min
servings
8
cost
$
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Cook up this simple and tasty side dish in no time!
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ingredients
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons unsalted butter
  • 3 pound fresh shallots (peeled but left whole with roots intact)
  • 1/4 cup sugar
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1/4 cup chopped fresh thyme leaves
  • 1/4 cup sherry vinegar
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    3 tablespoons extra virgin olive oil
    3 tablespoons unsalted butter
    3 pound fresh shallots (peeled but left whole with roots intact)
    1/4 cup sugar
    Preheat the oven to 450 Deg F. Heat the oil and butter in a 14-inch ovenproof saute pan over medium heat. Add the shallots and the sugar, and toss well to coat. Cook, stirring regularly, until the shallots turn light golden brown, 8 minutes.
  • 2
      
    Place the pan in the oven and roast the shallots for 20 minutes, until they can be easily pierced with a paring knife.
  • 3
    1 tablespoon kosher salt
    1 tablespoon freshly ground black pepper
    1/4 cup chopped fresh thyme leaves
    1/4 cup sherry vinegar
    Remove the pan from the oven and place it over medium-low heat. Add the kosher salt, pepper, and thyme leaves, and allow to sizzle for a second. Then add the vinegar and toss quickly to coat. When the vinegar is reduced to just a glaze, pour the shallots and glaze into a warmed shallow bowl, and serve hot.
 
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