Roasting shallots brings out their sweet, creamy, mild flavor.
Ingredients
- 2 pounds shallots, peeled
- ½ stick butter (4 tablespoons)
- 2 tablespoons sugar
- 2 tablespoons white wine vinegar
- 1 sprig thyme
- ⅛ teaspoon coarse sea or kosher salt
- 1 10-oz bag baby spinach
- Good-quality extra-virgin olive oil for drizzling
- 4 ounces crumbled goat cheese
About this recipe
Serves 4-6 Shallots can also be made ahead, refrigerated for up to three days and reheated.
Instructions
Preheat oven to 400 degrees. Melt butter in a medium-size ovenproof sauté pan over medium heat just until it starts to bubble, stirring to prevent browning or burning. Add sugar and whisk to dissolve; then add vinegar and thyme, whisking to incorporate. Reduce heat to medium low. Simmer until mixture forms a glaze, approximately 1 minute. Add shallots, season with salt, and stir, turning to coat with glaze. Transfer pan to oven and roast shallots for approximately 30 to 40 minutes, until browned and tender.
Meanwhile, toss spinach with a little olive oil and layer onto a serving platter. Remove shallots from the oven and spoon onto the prepared spinach along with any pan juice (glaze). Sprinkle evenly with goat cheese and serve immediately.
