Mario Batali's Roasted Shallots in a Vinegar-Thyme Bath

Name: Mario Batali's Roasted Shallots in a Vinegar-Thyme Bath
Yield: 8
Ingredients: 3 tbsp. Extra virgin olive oil; 3 tbsp. unsalted butter; 3 lb. fresh shallots; 1/4 c. sugar; 1 tbsp. kosher salt; 1 tbsp. Freshly ground black pepper; 1/4 c. fresh thyme leaves; 1/4 c. sherry vinegar

By Mario BataliPublished: Nov 15, 2011

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This easy and tasty recipe of roasted shallots by chef Mario Batali is a great side dish for any dinner.

For more recipes from Mario Batali, pick up his book Molto Batali: Simple Family Meals from My Home to Yours and catch him on ABC's newest show The Chew.

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Directions

1. Step 1Preheat the oven to 450 degrees F.
2. Step 2Heat 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.
3. Step 3Remove 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.