Glazed Shallots with Chile and Thyme
Tender shallots caramelized and glazed in a flavorful sauce of butter, vinegar, and fresh thyme, with a kick of heat from Fresno chiles. This elegant side dish brings together sweet, tangy, and spicy flavors.
Ingredients
- •4 Tbsp unsalted butter
- •1½ lb medium shallots
- •1 tsp Kosher salt
- •3 Tbsp sherry vinegar
- •3 sprigs thyme
- •2 whole red Fresno chiles
- •1 Tbsp sugar
Cooking Instructions
- 1.
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.
50 min
- 2.
Spoon shallots and glaze into a serving dish and top with thyme leaves.
2 min
- 3.
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.
5 min
