Serves 2 | Prep 5 mins | Cook 40 mins
Sticky and sweet charred shallots with a lovely little twang from the balsamic vinegar and herby aroma of thyme. These shallots would be at home with a variety of main dishes, especially if there are roasted meats involved.
SHALLOTS – It turns out that the shallot wins the battle in nutrition against the standard onion. They are rich in flavanoid antioxidants which upon chopping convert into allicin. Allicin reduces cholesterol production and has also found to be anti-viral. Shallots are also higher in vitamin A, folate, thiamine and vitamin C than the onion.
400g shallots, outer layer remove and halved
1 tbsp olive oil
2 tsp dark muscovado sugar
3 sprigs thyme, finely chopped
1 tbsp white wine (sherry or cider will also work)
1 tbsp balsamic vinegar
Preheat your oven to 210c / 190c (fan) / Gas Mark
- Heat a tablespoon of olive oil in a large frying pan along with one teaspoon of dark sugar, stir with a wooden spoon to combine a bit and fry the shallots cut side down over a medium heat for 6 minutes.
- At this point the shallots should have developed a charred crust, if so, flip them onto their backs and continue cooking for a further 4 minutes.
- Remove from the frying pan and transfer to a small baking dish cut side up.
- In the same frying pan on the same heat; add a teaspoon of dark sugar along with the white wine, balsamic vinegar and thyme.
- Literally let this bubble for 10 seconds and pour on top of the shallots.
- Cover in foil and transfer to the oven and bake for 25 minutes.