(I am a huge Ina Garten fan!). They are amazing–sweet, tangy, salty, buttery, and beautiful! I made a couple of changes to make the recipe paleo and reduce the fat a bit. Ina also recommends leaving the roots attached to the shallots, but I trimmed mine before cooking because I wanted to be able to eat them without cutting anything off. You could try leaving them on if you like–it does make for an elegant presentation.
Ingredients (makes 4-6 servings; adapted from Barefoot in Paris
by Ina Garten):
2 pounds shallots (the smaller the better)
2 tablespoons butter or ghee
2 tablespoons coconut oil
2 tablespoons coconut sugar or brown sugar
2 tablespoons red wine vinegar
Sea salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley or chives (optional)
Preheat the oven to 400. Bring a pot of water to a boil. Drop in the shallots and let them cook for about a minute; this makes them easier to peel.
Drain the shallots and set aside to cool. When they are cool enough to handle, trim the root ends (and the other ends if necessary), and peel them. This part is a little bit tedious, but can be done a few hours ahead of time.
In a large ovenproof skillet, melt the butter and coconut oil over medium heat. Add the shallots and the sugar and toss to combine. Cook, stirring occasionally, for about ten minutes, or until the shallots are starting to brown. Stir in the vinegar, salt, and pepper, and carefully transfer the skillet to the oven. Bake for 25-35 minutes, or until the shallots are tender and nicely browned (after taking these photos, I decided my shallots were not caramelized enough, and baked them for another 10 minutes or so). Small shallots will cook faster than large ones. Top with fresh herbs and serve hot.
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