Roasted Glazed Shallots

Welcome back to Like a Chef; lifting the lid on restaurant cooking for you at home.

Onions are the unsung heroes of our kitchens: you reach for them as the base of most dishes, they bring flavour and depth to our sauces, yet they rarely get to steal the show. Today’s recipe will convince you that onions can be so much more than a third of a mire-poix.

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Jack & Will

If you don’t like onions, get ready to have your mind changed. Onions rarely get enough love and the problem is, people just don’t know how to show them love. The secret to a great onion is time. Whack them in a pan on a low temperature. Stop being stingy with butter. Be generous and patient with cooking time. Boom: you’re on the path to melty, sweet success. These soft, caramelised, glazed shallots are the perfect side to your steak, and to be honest, I can hardly stop eating them straight out the pan. Show your onions love and they’ll love you right back. Here’s how:

Ingredients:

• 4 banana shallots

• Olive oil

• 10g caster sugar

• 40g salted butter, cubed

• A few sprigs of thyme

• 100g reduced Beef stock

Method:

1. Slice the shallots lengthways, keeping the skin on

2. Heat a sauté pan on a medium-high heat with a splash of olive oil

3. Season the shallots and arrange in the pan, cut side down

4. Sear until the cut sides of the shallots are golden

5. Transfer to the pan to the oven and roast on 200C for 5 minutes or until soft to the touch

6. Take the pan out of the oven, remove the shallots and carefully peel off the outer skins

7. Sprinkle the cut sides of the shallots with caster sugar

8. Add a splash of oil to a clean frying pan on a medium heat

9. Return the shallots, cut side down and allow the sugar to caramelise for 2-3 minutes

10. Add in the cubes of butter, swirl around the pan.

11. Flip the shallots over and add the reduced beef stock, allowing to reduce slightly to a glaze consistency

12. Baste the shallots with the beef glaze and finish with Maldon, pepper and fresh thyme

Thanks for reading!

Jack & Will

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