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Ruhlman’s Roasted Shallots




Source of Recipe


Ruhlman's Twenty


Recipe Introduction


Similar to caramelized onions, but easier. They are great in stews and sauces and you can puree them to add a wonderful note to vinaigrettes. You can also use the puree with some water and butter and vinegar to make a pan sauce for roasted meats. Or, just serve them whole with the roasted meat.


List of Ingredients




Shallots, unpeeled with the roots cut off
Butter, olive oil or canola
Kosher salt
Freshly ground black pepper


Recipe



Preheat the oven to 400 degrees.

Place the shallots on a large piece of foil (non-stick foil is good for this). Drizzle each shallot with 1 t. melted butter or oil. Salt and pepper. Seal the foil tightly around the shallots.


Roast until completely soft – about 1 hour. When cool enough to handle, remove the skins. Refrigerate up to 3 days.