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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The beautiful, spray free produce our farmers grow enables their families and customers alike to eat REAL and GOOD food. We hope you enjoy these recipes starring items grown for our CSA and the farmers markets. Happy eating!