Caramelized Shallots with Blue Cheese
This dish gets it sweet, deep flavor from a slow roasting time; the acidity in the vinegar balances out the sweetness of the cooked alliums perfectly. Serve as a side to a piece of grilled steak, use as a burger topping or eat as a snack with good-quality buttered bread.
PREP TIME: 10 minutes
COOK TIME: 1 hours 0 minutes
2 pounds shallots, peeled with the root ends left intact
4 tablespoons unsalted butter
1 teaspoon sugar
1 tablespoon red wine or sherry vinegar
2 ounces blue cheese, thinly sliced or crumbled
2 tablespoons fresh Italian parsley, chopped
Salt and pepper
Preheat your oven to 400 F.
Heat an oven-proof skillet (preferably cast iron) to medium. Add butter and let melt. Add sugar and shallots; stir gently to coat the shallots with the butter mixture. Sauté for 8-10 minutes until the shallots begin to brown. Add vinegar and season with salt and pepper.
Put shallots in oven and roast for 20-40 minutes (cooking time will depend on the size of the shallots), until the shallots are fork-tender. Remove from heat and garnish with parsley and blue cheese right before serving.