Cider-Braised Shallots

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.

Cider-Braised Shallots

Serves:

serves 4 as a side

Ingredients

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

Preparation

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.