Glazed Shallots with Chile and Thyme
- Preparing Time: -
- Total Time: -
- Served Person: 8 servings
- kosher salt
- 1 tbsp. sugar
- 4 tbsp. unsalted butter
- 2 red fresno chiles, halved lengthwise, seeds removed
- 3 tbsp. sherry vinegar or red wine vinegar
- 1 1/2 lb. medium shallots, peeled, halved if large
- 3 large sprigs thyme, plus 1 tsp. thyme leaves for serving
- Carbohydrate 17 g(6%)
- Cholesterol 15 mg(5%)
- Fat 6 g(9%)
- Fiber 3 g(12%)
- Protein 2 g(5%)
- Saturated Fat 4 g(18%)
- Sodium 257 mg(11%)
- Calories 124
Preparation Preheat oven to 400°F. Heat butter in a large skillet over medium, swirling until foaming subsides. Arrange shallots in a single layer in skillet, flat or cut side down where possible. Season well with salt and cook, undisturbed, until deep golden brown underneath, about 5 minutes. Turn and cook until deep golden brown on the other side, about 5 minutes. Add vinegar and 1 cup water, then add thyme sprigs, chiles, and sugar and swirl skillet to combine. Bring liquid to a boil; reduce heat so liquid is at a simmer. Transfer skillet to oven and roast shallots, turning halfway through, until sauce is reduced to a glaze and a paring knife easily slides through centers, 35–40 minutes. Taste and season with more salt if needed. Spoon shallots and glaze into a serving dish and top with thyme leaves. Do Ahead Shallots can be cooked 2 days ahead. Gently reheat in a large saucepan (or in the microwave in 30-second intervals) with a little water to loosen up glaze.
Preparation Preheat oven to 400°F. Heat butter in a large skillet over medium, swirling until foaming subsides. Arrange shallots in a single layer in skillet, flat or cut side down where possible. Season well with salt and cook, undisturbed, until deep golden brown underneath, about 5 minutes. Turn and cook until deep golden brown on the other side, about 5 minutes. Add vinegar and 1 cup water, then add thyme sprigs, chiles, and sugar and swirl skillet to combine. Bring liquid to a boil; reduce heat so liquid is at a simmer. Transfer skillet to oven and roast shallots, turning halfway through, until sauce is reduced to a glaze and a paring knife easily slides through centers, 35–40 minutes. Taste and season with more salt if needed. Spoon shallots and glaze into a serving dish and top with thyme leaves. Do Ahead Shallots can be cooked 2 days ahead. Gently reheat in a large saucepan (or in the microwave in 30-second intervals) with a little water to loosen up glaze.
