3 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
3 pounds fresh shallots, peeled but left whole, with roots intact
¼ cup sugar
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
¼ cup chopped fresh thyme leaves
¼ cup sherry vinegar
Preheat the oven to 450°F.
Heat the oil and butter in a 14-inch ovenproof sauté pan over medium heat. Add the shallots and the sugar, and toss well to coat. Cook, stirring regularly, until the shallots turn light golden brown, 8 minutes.
Place the pan in the oven and roast the shallots for 20 minutes, until they can be easily pierced with a paring knife.
Remove the pan from the oven and place it over medium-low heat. Add the kosher salt, pepper, and thyme leaves, and allow to sizzle for a second. Then add the vinegar and toss quickly to coat. When the vinegar is reduced to just a glaze, pour the shallots and glaze into a warmed shallow bowl, and serve hot.
SERVES 8 TO 10 AS A SIDE DISH
Recipe Courtesy of Molto Batali (ecco 2011).