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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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Not sure where this came from. It was in my files to try. Ingredients:
2 lbs shallots, trimmed and peeled |
2 tablespoons olive oil |
2 tablespoons sherry wine vinegar |
sea salt, for serving |
Directions:
1. Preheat the oven to 400 degrees.
2. Put the shallots in a baking dish large enough to hold them in a single layer.
3. Add the oil and vinegar, and toss well with your hands to coat. Cover the pan tightly with a sheet of aluminum foil.
4. Bake for 45 minutes; then remove the pan from the oven and gently flip the shallots with a spatula. They should be beginning to soften nicely and starting to brown.
5. Cover the pan again, and return it to the oven for another 15 to 45 minutes, checking occasionally, until the shallots are very soft and well caramelized. Don’t be afraid to let them brown in spots. They should bake for 1 to 1 1/2 hours in total.
6. Serve warm or at room temperature, with salt, if you like – though I find that these don’t even need it.
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