Makes 4 servings.
I prefer shallots to small white onions. They have a more subtle flavor than their cousins. They are a lovely addition to grains and vegetables.
INGREDIENTS:
1 pound shallots, medium size (See Note)
2 tablespoons extra-virgin olive oil
1 teaspoon light brown sugar
1 teaspoon seasoned rice vinegar
Kosher salt
Freshly ground black pepper
PREPARATION:
Preheat the oven to 400F
Peel the shallots, cut in half. and place in an ovenproof dish.
Toss with the oil, sugar, vinegar, salt and pepper.
Bake for about 45 minutes, stirring once. The shallots should be soft and lightly golden.
NOTE:
I prefer the small shallots because they are more attractive, but lately I could not find them. They are easy to peel if you pour boiling water over them, drain and then peel. You will need 20 for this recipe.
