Shallot recipes

Whole shallots roasted in butter and balsamic until deeply caramelized, then covered with pastry and flipped into a showstopping savory tart. The balsamic glaze concentrates into something almost jammy. A stunning vegetarian centerpiece for dinner parties.

A stunning savory tart filled with deeply caramelized shallots, creamy Gruyère custard, and fresh thyme in a buttery shortcrust pastry shell — the kind of showstopping centerpiece that looks like it came from a French patisserie but is entirely achievable at home. The long, slow caramelization of the shallots is the only skill required, and the result is a sweet, savory, meltingly rich filling that is completely unforgettable.

Whole shallots slow-cooked in olive oil until completely tender, golden, and silky — one of the most versatile condiments you can make from a single vegetable. The shallots become meltingly soft and sweet while the oil takes on their flavor and becomes a prized cooking medium in its own right. Serve them whole alongside roasted meats, spread them on bread, or stir through pasta.