Oven-Glazed Shallots

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Oven-Glazed ShallotsSoft, sweet, tangy, and salty—this is probably the best expression of an allium there is. Cooking shallots slowly and then glazing them with aged balsamic vinegar, which is slightly viscous, helps create a glossy lacquer and brings out all of the shallots’ natural sweetness.
Although you can prepare this dish year-round, it’s particularly lovely when you start to see fresh shallots at the market in early fall. The fresh ones will cook much faster than the storage ones, so keep a close eye on them while they cook. This is a good side dish to make ahead of time. It’s more elegant than a knotted nest of caramelized onions, and you can serve it straight out of the pan if you like.

  • Yield: 4 Servings


  • 1½ pounds shallots (see Note)
  • 3 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 1½ teaspoons salt
  • 1 tablespoon plus
  • 1½ teaspoons 10-year aged balsamic vinegar
How to Make It
  1. Preheat the oven to 400°F. Trim and peel the shallots but leave a bit of the root end intact so the shallots don’t break apart during cooking. In a mixing bowl, toss the shallots with the oil and salt.
  2. Heat a Dutch oven over medium-high heat until very hot. Add the shallots and cook, stirring frequently, until they are a deep chestnut color on all sides, 7 to 8 minutes. Cover the pot, transfer it to the oven, and cook until the shallots are completely soft and offer no resistance, 20 to 30 minutes, depending on their size.
  3. Add the vinegar, return the pot to the oven, and cook, uncovered, for 5 minutes more. Stir the shallots carefully so they don’t fall apart too much and cook for another 5 minutes, until the vinegar is just caramelized but not burning. Keep a close eye on the vinegar, as it can burn easily.
  4. Serve immediately for the best presentation. The shallots can be made up to 1 hour in advance, however, and then reheated in a 375°F oven for 5 to 7 minutes, until heated through. (They will keep in an airtight container in the refrigerator for up to 1 week and can be used any time you would use caramelized onions, such as on sandwiches and in salads.)

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