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Shallots


Excellent from August 1 - November 30
These small, dry, flavorful onions are widely used in sauce making, as they release less liquid when cook and are, therefore, more suitable as a late addition to a cooked meal. 

  Many restaurants feature them prominently on their menus, usually in a roasted form with a little acid, herb, and sweetness added: Honey and Thyme Roasted Shallots or Roasted Shallots with Sorghum and Winter Savory, this kind of recipe is almost a template:
 
A Dozen Medium Shallots, trimmed and peeled
a little olive oil or butter
a medium oven proof skillet or metal baking dish (not cast iron) 
a few sprigs of Thyme, Winter Savory, oregano, or other pungent herb
a couple tablespoons of sugar syrup (honey, molasses, sorghum, or agave)
a couple tablespoons of good vinegar or lemon juice
Preheat an oven to 350 F
Heat the oil or butter in your cooking dish until it shimmers. Place the shallots in the dish and put the dish in the oven for about 15 minutes stirring or tossing occasionally until they start to brown on the outside. 
Meanwhile, combine your sugar, acid and herb, stirring until the sugar is completely dissolved in the solution. 
When the shallots are brown and have started to soften, deglaze with the sugar/acid solution, and place back into the oven until it the sauce has evaporated in half and is fairly thick.  
Serve with the sauce for four to six people.