Glazed Shallots with Chilli and Thyme

Ingredients for Glazed Shallots with Chilli and Thyme

• 4 cucchiai di burro non salato

• 675g medium shallots, peeled, halved if large

• Sale kosher

• 45ml di aceto di sherry o aceto di vino rosso

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

• 2 red Fresno chillies, halved lengthwise, seeds removed

• 1 cucchiaio di zucchero

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.

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