Molly O'Neill: Glazed Shallots

Each year I have gotten into the habit of trying a new side dish for Thanksgiving.  Something outside of the usual rotation.  Because sweet potatoes with marshmallows and green beans only go so far.  I feel like there needs to be one new thing on the menu to keep things interesting.  This year I decided to play with some shallots, which I don't think would normally be considered a side dish, but more of an ingredient in some other creation.  But these shallots turn out soft and sweet, with a delicious umami background from the chicken stock and a slight tang from the wine.  And they play perfectly with that roast turkey.

Glazed Shallots
From Molly O'Neill, as seen at NYT Cooking

1¼ pounds (about 36) small shallots, peeled
½ cup white wine
1 cup homemade or low-sodium chicken stock
1 tablespoon granulated sugar
1 teaspoon kosher salt
3 tablespoons unsalted butter
A few grinds of black pepper

In a skillet just large enough to hold the shallots in a single layer, combine the shallots, wine, stock, sugar, salt and 2 tablespoons of the butter. Place over high heat, bring to a boil, lower to a simmer and cook, uncovered, until the liquid evaporates and the shallots are very tender, about 10 to 15 minutes.

Raise heat to medium high and cook, shaking the pan frequently, until the shallots begin to brown and are coated with a thick syrup. Remove from heat and add the final tablespoon of butter, shaking the pan until it is melted and incorporated. Serve immediately.

Makes 6 servings