Name: Baked shallots in cream
Yield: Serves 2 or 4 as an accompaniment to beef or lamb
Ingredients: good sourdough bread, to serve; 8 medium banana (long) shallots, topped and barely trimmed at the root end, then peeled; ground black pepper; 25 g unsalted butter; ½ teaspoon flaked sea salt; 2 tablespoons red wine vinegar; 1 teaspoon soft light brown sugar; 100 ml double cream; ½ teaspoon dried rosemary; 10 g Parmesan cheese, finely grated

Preparation info

Serves
2 or 4
as an accompaniment to beef or lamb

Difficulty
Easy

Appears in

What to Eat Next

By Valentine Warner

Published 2014

About

I’m sure I’ve said it many times, but shallots, like all onions, are the unsung heroes of the kitchen. Here’s a recipe where they shine in their own right, a kind of meaty but vegetarian dish, so to speak, to accompany a good hunk of brilliant sourdough. Note that, although the cream may look curdled, it is not - it will be silky smooth as hoped.