Recipe Shallots are generally milder than regular yellow onions and become extra sweet and tender when baked in the oven. Try them in your plant-based and vegetarian dishes to add body with an umami flavour. They taste best when served slightly warm in salads, sandwiches and wraps and will also work great as a tasty ingredient in soups and stews.
4 tbsp olive oil
salt and freshly ground black pepper
Method Baked shallots
step 1 Preheat the oven to 180°C. Cut the ends off the shallots, cut the shallots in half lengthwise and peel.
step 2 In an oven tray lined with baking paper, toss the shallots gently with the olive oil, salt and pepper. Do not overcrowd the tray as this will cause the shallots to steam rather than roast
step 3 Roast the shallots for 30 minutes or until dark golden brown, tossing them gently halfway through baking time.
step 4 Let cool, then cut each piece in half into bite-size pieces. Keep the juices and store in the fridge for up to 7 days.
This recipe and more can also be found in the upcoming ARKET Café Cookbook, launched this winter. A vegetarian recipe collection with delicious dishes, cooking guides and personal stories on the philosophy behind our café.