Helen RandellCaramelised Shallots
February 13th 2010 21:24
I have mixed feelings about shallots. On the one hand, they are tasty, sweet morsels of goodness, but on the other hand they are $10 a kilo for what is essentially an onion.
When I do splurge on these guys, and I want a way to showcase their best features, I find it best to keep it simple. Cook them in the oven for 1-1.5 hours and they will come out golden and soft and sweet. Add some balsamic vinegar to the mix and you have another best all together which is beautiful to serve on top of grilled meats. I made sure to roast a few extra and then over the next couple of days for work, I squeezed and mushed them onto wraps with crisp lettuce and slices of tomato.
Caramelised Shallots
1 kg shallots
2 tablespoons balsamic vinegar
2 tablespoons olive oil
Preheat oven to 200 degrees C. Peel each shallot. If necessary, cut them into similar sized pieces. Mix all ingredients together, then place then, single layer on a baking tray. Cook for 45 minutes, then remove from the oven and turn each shallot. Put back in the oven and cook for a further 15-45 minutes until caramel and soft.
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