Yield: 1 batch
| Measure | Ingredient |
|---|---|
| 24 \N | Shallots (1 lb) |
| 1½ tablespoon | Olive oil |
| 1 teaspoon | Salt |
| ¼ teaspoon | Black pepper |
| 2 \N | Bay leaves |
| \N \N | A few sprigs thyme |
1. Preheat the oven to 325øF.
2. Peel the shallots, leaving them whole. To keep them from falling apart, cut away only a small amount of the root end.
3. Toss the shallots with oil in an ovenproof pan. Spread the shallots out so they aren't touching. Sprinkle with salt and pepper.
Add the bay leaves and the thyme. Cover with foil and bake for 30 minutes. Uncover, turn the heat up to 350øF, and bake for an additional 30 minutes.
4. Turn the heat to 450øF and roast for 15 minutes more, shaking the pan every few minutes to brown the shallots on all sides.
Can be prepared up to 2 days in advance and refrigerated.
Note: Large shallots can be separated into two parts by cutting off the outer layer; you'll find two bulbs inside.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 39-40 Submitted By DIANE LAZARUS On 10-05-95