These Glazed Shallots Are Thanksgiving's Sleeper Hit

Updated at: Thu, 17 Aug 2023 04:50:50 GMT

Step 1

You probably have all of the , except for shallots, on hand. Photo Laura Murray

Step 2

The only laborious part is peeling the shallots. Start with

Step 3

1¼ lbs. of medium shallots

Step 4

, as uniform in size as possible. Try not to trim the root end too much because you want all the layers of the shallots to hold together. You can also blanch the shallots for 30 seconds in boiling water to make peeling easier.

Step 5

Make sure all the shallots fit in a single layer in a large skillet, then pour in

Step 6

a cup of chicken stock

Step 7

,

Step 8

½ cup dry white wine

Step 9

,

Step 10

2 Tbsp. unsalted butter

Step 11

,

Step 12

1 Tbsp. sugar

Step 13

,

Step 14

½ tsp. kosher salt

Step 15

, and

Step 16

a few cranks of black pepper

Step 17

(white pepper if you want to be fancy). The liquid should mostly cover the shallots, but it’s okay if they’re not fully submerged. Bring to a boil over high heat, reduce to a simmer, and cook the shallots uncovered, shaking the skillet occasionally, until they’re completely tender and nearly collapsed. This only takes about 10 to 15 minutes. Raise the heat to medium and cook shallots, shaking to turn, until they start to brown all over and are coated in a thick syrup, then stir another tablespoon of butter until melted. You really want to serve them hot, so don’t try to make them in advance.

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