Roast Shallots in Space
With this method, the shallots are suspended on an aluminum-foil bed while they cook—essentially floating in space while they roast without touching the hot pan. This makes supple, sweet shallots that fully soften without burning: an incredible accompaniment to roasted meat, such as Roast Chicken or Pork Tenderloins with Coriander & Fennel (this page). Though best served fresh, the shallots will keep in an airtight container in your refrigerator for up to 2 days. Note that they may lose some of their eat-on-their-own-worthy flavor and texture with age. If you find yourself with leftovers, treat them like an extra-sweet fresh onion and spread them on a sandwich or chop and whisk them into a vinaigrette or Mother-Sauce Mayo .
Ingrediënten
- Yield is variable
- Large shallots as many as you’d like
- Salt
- Extra-virgin olive oil
Instructies
- Preheat your oven to 425°F.
- Trim off the bottom of the shallots.
- Discard the papery peel that easily falls off, leaving the thin layer or two of peel that remains stuck to the bulb.
- Cut off the tops and set the shallots in a large bowl.
- Add a pinch of salt, drizzle with oil, and toss until coated.
- Line an ovenproof pan or baking dish with aluminum foil, pushing the foil up around the sides of the pan and along its rim.
- Repeat with one more piece of foil, so the pan is double-lined.
- Don’t push too hard between the two layers—you want to allow for some air pockets so the shallots “float” as they bake.
- Spread the shallots evenly in the pan and cover it again with aluminum foil, pushing on the outer edge to create a seal.
- Roast for 35 minutes, shaking occasionally to toss.
- Remove the shallots from your oven, remove the top layer of foil, and set aside to cool in the pan.
- Once the shallots have cooled to room temperature, set each one flat on its cut side and squeeze to force it out of its skin.
- I serve them halfway out of their skins because I like the way it looks, but you can also discard the skin entirely.
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