Roast, Glazed French Shallots

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Roast, Glazed French Shallots
Serves 8
This recipe is VERY versatile. Serve the Roast, Glazed French Shallots HOT as a side dish with roasted meats, or as a sauce alternative. COLD, it can be a delicious salad component, condiment or relish.
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  1. 2 quarts Water
  2. 4 lbs. Fresh French Shallots
  3. 2 Tbsp. Fresh Rosemary Leaves, crushed
  4. 1 cup Dry Red Wine
  5. 1/2 cup Low Sodium Soy Sauce
  6. 1/3 cup Balsamic Vinegar
  7. 2 Tbsp. Extra Virgin Olive Oil
  8. 2 Tbsp. Honey
  1. Preheat oven to 475°F.
  2. In a large stockpot, bring water to a boil; add shallots. Stir for 30 seconds then remove with a slotted spoon.
  3. Peel shallots, then arrange on a roasting pan or casserole dish. Sprinkle shallots evenly with rosemary.
  4. In a medium sized bowl, whisk together wine, soy sauce, balsamic vinegar, olive oil, and honey; drizzle over shallots.
  5. Bake for 30 minutes, stirring once after first 15 minutes.
  6. Remove from oven and remove shallots with a slotted spoon; set aside in a bowl.
  7. Pour remaining balsamic sauce from pan into a small saucepan. Bring to a boil; reduce heat and simmer for 2 minutes until slightly syrupy.
  8. Pour balsamic sauce over shallots then toss to coat.
Nino Salvaggio