These sweet and saucy shallots are your best answer to a plan-way-ahead side: They can hold for a day or two, and then go straight from the fridge to the microwave to the table. Choose shallots that are all about the same size so that they soften evenly as they cook. And if spicy is not your thing, skip the Fresno chiles.
Recipe information
Yield
8 servings
Ingredients
4
1½
3
3
2
1
Need to make a substitution?
Preparation
Step 1
Preheat oven to 400°. 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.
Step 2
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.
Step 3
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.
Step 4
Spoon shallots and glaze into a serving dish and top with thyme leaves.
Step 5
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.