Don’t let the short ingredient list and method in this recipe fool you; this simple dish is nothing short of magical. Here’s why: Shallots are in the same family as onions, leeks, scallions, and garlic, but their flavor is more mellow, delicate, and less harsh than an onion with a little hint of garlic, too. Shallots also have thinner skins than onions, so when you roast them, the interior becomes softer and creamier once you cut through the outer layer, making them a sweet accompaniment to chicken or fish or almost anything. And they can be made a day in advance; simply reheat them on the stovetop before serving.
20 medium, trimmed and peeled
Fat free chicken broth
1 Tbsp, fresh, or 2 sprigs
- Preheat oven to 400ºF. Place shallots in a roasting pan.
- In a bowl, combine broth, bay leaf, thyme, vinegar, salt and pepper; pour over shallots. Bake for 20 minutes; remove from oven and baste shallots with pan liquids.
- Return pan to oven and bake until shallots are soft, about 20 minutes more. Yields about 5 shallots per serving.