Glazed Shallots with Chile and Thyme

Tender shallots caramelized and glazed in a flavorful sauce of butter, vinegar, and fresh thyme, with a kick of heat from Fresno chiles. This elegant side dish brings together sweet, tangy, and spicy flavors.

6 servings

57 min

Published October 4, 2025

Ingredients

•4 Tbsp unsalted butter
•1½ lb medium shallots
•1 tsp Kosher salt
•3 Tbsp sherry vinegar
•3 sprigs thyme
•2 whole red Fresno chiles
•1 Tbsp sugar

Cooking Instructions

1.
Preheat oven to 400°F. Heat butter in a large skillet over medium, swirling until foaming subsides. Arrange shallots in a single layer in skillet, flat or cut side down where possible. Season well with salt and cook, undisturbed, until deep golden brown underneath, about 5 minutes. Turn and cook until deep golden brown on the other side, about 5 minutes. Add vinegar and 1 cup water, then add thyme sprigs, chiles, and sugar and swirl skillet to combine. Bring liquid to a boil; reduce heat so liquid is at a simmer. Transfer skillet to oven and roast shallots, turning halfway through, until sauce is reduced to a glaze and a paring knife easily slides through centers, 35-40 minutes. Taste and season with more salt if needed.
50 min
2.
Spoon shallots and glaze into a serving dish and top with thyme leaves.
2 min
3.
Shallots can be cooked 2 days ahead. Gently reheat in a large saucepan (or in the microwave in 30-second intervals) with a little water to loosen up glaze.
5 min

Cooking Instructions

Preheat oven to 400°F. Heat butter in a large skillet over medium, swirling until foaming subsides. Arrange shallots in a single layer in skillet, flat or cut side down where possible. Season well with salt and cook, undisturbed, until deep golden brown underneath, about 5 minutes. Turn and cook until deep golden brown on the other side, about 5 minutes. Add vinegar and 1 cup water, then add thyme sprigs, chiles, and sugar and swirl skillet to combine. Bring liquid to a boil; reduce heat so liquid is at a simmer. Transfer skillet to oven and roast shallots, turning halfway through, until sauce is reduced to a glaze and a paring knife easily slides through centers, 35-40 minutes. Taste and season with more salt if needed.

50 min

Spoon shallots and glaze into a serving dish and top with thyme leaves.

2 min

Shallots can be cooked 2 days ahead. Gently reheat in a large saucepan (or in the microwave in 30-second intervals) with a little water to loosen up glaze.

5 min