Should you suddenly find yourself cooking for everyone you know, this hands-off recipe is here for you.
For a reason I’m still not totally sure of, I decided to host 20 of my closest friends at my apartment for Friendsgiving.Being the oldest child, being a stubborn taurus, and working at a food magazine all probably had something to do with it. Not only did I have four dishes to cook, but three vegetarians to please, a VERY tiny oven to manage, and no dishwasher to speak of.
The awesome thing about this recipe is that the shallots get all glazy and wonderful by spending A LOT of time in the oven. Which meant while they were doing their thing, I could chop celery and crush almonds forTo begin, I peeled enough shallots for a sprint to the bathroom for a quick cry sesh. Then, I added butter to a skillet* and let the shallots bathe in butter until they browned a bit. I added a few sprigs of thyme, red wine vinegar, water, sugar, and pepper.
Then you pop that warm shallot kiddie pool into the oven for about 45 minutes. After the liquid reduced to a sticky glaze and the shallots got all tender and soft, I took them out and transferred them to a glass baking dish. I did this because I needed my Dutch oven to cook in, and because I knew I could gently reheat the shallots in the oven in the baking dish, and then serve them right from there. I know, I’m literally a genius.
Anyways, these were a breeze to make, didn’t dirty an insane amount of dishes, and accommodated my veg pals. I plan on making them on days thatjust Thanksgiving, and will probably assign them to a friend to make next year, when we do Friendsgiving potluck style instead.These sweet and saucy shallots are your best answer to a plan-way-ahead side: They can hold for a day or two, and then go straight from the fridge to the microwave to the table.
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