Glazed Shallots with Chilli and Thyme

Ingredients for Glazed Shallots with Chilli and Thyme

• 4 tablespoons unsalted butter

• 675g medium shallots, peeled, halved if large

• Kosher salt

• 45ml sherry vinegar or red wine vinegar

• 3 large sprigs thyme, plus 1 teaspoon thyme leaves for serving

• 2 red Fresno chillies, halved lengthwise, seeds removed

• 1 tablespoon sugar

Preheat oven to 204°C. Heat butter in a large skillet over medium, swirling until foaming subsides. Arrange shallots in a single layer in skillet, flat or cut side down where possible. Season well with salt and cook, undisturbed, until deep golden brown underneath, about 5 minutes. Turn and cook until deep golden brown on the other side, about 5 minutes. Add vinegar and 240ml water, then add thyme sprigs, chillies, and sugar and swirl skillet to combine. Bring liquid to a boil; reduce heat so liquid is at a simmer. Transfer skillet to oven and roast shallots, turning halfway through, until sauce is reduced to a glaze and a paring knife easily slides through centres, 35–40 minutes. Taste and season with more salt if needed.

Spoon shallots and glaze into a serving dish and top with thyme leaves.

Shallots can be cooked 2 days ahead. Gently reheat in a large saucepan (or in the microwave in 30-second intervals) with a little water to loosen up glaze.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.