© Eva Kolenko
Active Time
30 MIN
Total Time
1 HR
Yield
Serves : 8

For easy peeling, chef Eli Dahlin of Dame in Portland, Oregon, first blanches shallots in simmering water. After trimming the ends, the skins slip right off.  Slideshow: More Shallot Recipes

How to Make It

Step 1    

Preheat the oven to 325°. In a medium saucepan, cover the shallots with water and bring to a boil. Add a pinch of salt, reduce the heat to moderately low and simmer for 10 minutes. Drain the shallots 
and let cool slightly. Trim off the root and top ends and remove the skins. 


Step 2    

In a large skillet, melt the butter. Add the shallots, season with salt and pepper and cook over moderate heat, stirring occasionally, until browned, 3 to 5 minutes. Add 
the vermouth and bring to a boil. Cook over moderate heat until the liquid is reduced 
by half, about 3 minutes. Remove the skillet from the heat and stir in the vinegar. Transfer the shallots and any liquid to a 1 1/2-quart baking dish. Cover with foil and bake for 
30 minutes, until the shallots are very tender. Transfer 3 tablespoons of the sauce 
to a small bowl and whisk in the cream. Stir the mixture back into the shallots and season with salt and pepper; serve.

Make Ahead

The roasted shallots (without the cream) can be refrigerated overnight. Reheat, covered, in a low oven.

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