As promised, a recipe with shallots as the center element.

I suspect this would be nice with pearl onions as well.

I'll report back on flavor soon.


Directions

Toss 1 pound small shallots, 1 tablespoon sugar, 2 tablespoons each
chopped parsley and chives, and salt and pepper on a large piece of
foil. Dot with butter and drizzle with red wine vinegar. Tightly seal
into a flat packet; grill over indirect heat, flipping once, 45 minutes.

Photograph by Con Poulos

Read more at:
http://www.foodnetwork.com/recipes/f...ml?oc=linkback

On Monday, June 17, 2013 1:10:24 PM UTC-4, casa bona wrote:
> As promised, a recipe with shallots as the center element.
>
> I suspect this would be nice with pearl onions as well.
>
> I'll report back on flavor soon.
>
> Directions
>
> Toss 1 pound small shallots, 1 tablespoon sugar, 2 tablespoons each
> chopped parsley and chives, and salt and pepper on a large piece of
> foil. Dot with butter and drizzle with red wine vinegar. Tightly seal
> into a flat packet; grill over indirect heat, flipping once, 45 minutes.
>
Sounds like a lot of trouble. Why not just sweat it on the stove top in a covered fry-pan? Why the sugar? The shallots are sweat enough by themselves. If you do this in a fry-pan you can also add the herbs towards the end so that they do not lose all their flavor.

http://www.richardfisher.com