This recipe is from Nigel Slater’s Tender cookbook – an incredibly detailed and extensive guide to all things vegetable. A perfect pairing for pretty much anything, a roast chicken seems particularly suited – full disclosure, this is purely speculation. I made them on a night I was home alone and therefore thought it was totally appropriate to just have onions for dinner. Straight from the roasting pan.
So I can verify that Cider-Braised Shallots are also perfectly delicious on their own.
You can prep these well in advance and let the oven do the rest so they make a great stress-free dinner party dish.
- 16oz shallots
- 3 cloves garlic
- ½ cup golden raisins
- lots of fresh thyme
- 2 tbl butter, melted
- ½ cup apple cider
- ⅓ cup apple cider vinegar (or white wine vinegar)
- 2 tbl dark brown sugar
- salt and pepper
- Preheat your oven to 400˚F and have a 9x13 casserole dish at the ready.
- Cut shallots in halves or quarters, depending on size – it does not really matter as long as you cut them all into roughly the same size. Place them in your casserole dish.
- Slice the garlic thinly and add to shallots along with the raisins and thyme (on or off the stem is up to you, on the stem is a bit more rustic but requires less work!).
- Pour melted butter, cider, vinegar, and brown sugar over everything and toss to coat.
- Season generously with salt and pepper and cook for 45-60 minutes, until very tender.
- Serve warm or at room temperature.