Sometimes we have a lot of them, so Morgane likes to use this recipe to use them all up. From Food52.
Yield: 4-6 servings
1 pound shallots, the larger ones halved
2 T. olive oil
1 T. plus 2 T. brown sugar
A three-finger pinch of salt
1 T. thyme, finely chopped, plus a few whole sprigs
2 T. sherry
1 T. plus 2 t. balsamic vinegar
Heat oven to 400° F. 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). 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.
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.
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