Glazed Shallots with Chile and Thyme

bon appétit side winter shallot chile thyme vinegar peanut free soy free tree nut free wheat/gluten-free holiday 2018

Molly Baz

8 servings

Source

Ingredients

4 Tbsp. unsalted butter

1 1/2 lb. medium shallots, peeled, halved if large

Kosher salt

3 Tbsp. sherry vinegar or red wine vinegar

3 large sprigs thyme, plus 1 tsp. thyme leaves for serving

2 red Fresno chiles, halved lengthwise, seeds removed

1 Tbsp. sugar

Method

Preheat oven to 400°F. 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. 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. 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.

Spoon shallots and glaze into a serving dish and top with thyme leaves.

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.