Name: Caramelized Roast Shallots
Yield: Serves 6 as an appetizer, or 4-6 as a pizza topping
Ingredients: 3 sprigs fresh thyme; 1 kg /2¼ lb shallots, peeled and cut in half if large; 90 ml /6 tbsp dry white wine; salt and ground black pepper; cheese and crispbreads, to serve; 15 ml /1 tbsp demerara (raw) sugar; 90 ml /6 tbsp olive oil; 3 sprigs fresh rosemary; 6 cloves garlic, peeled and left whole; 30 ml /2 tbsp balsamic vinegar

Preparation info

Serves
6
as an appetizer

Difficulty
Easy

Appears in

Wood-fired Oven Cookbook

By Holly Jones and David Jones

Published 2016

About

This dish can be made in advance and kept in the refrigerator to serve with salads, cheeses and good breads, and even on pizzas. Baking the shallots in the wood-fired oven brings out their natural sweetness and also gives them a smokiness that is just delicious. Serve with most kinds of cheese and some crisp Italian flatbread.

Ingredients

1 kg /2¼ lb shallots, peeled and cut in half if large
6 cloves garlic

Starter
Vegetarian

Method

Build up the fire in the oven until the temperature reaches 200°C/400°F. This will take about 50 minutes. Push the fire to the back of the oven, and close the door to maintain the temperature.

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