Honey-Glazed Shallots with Crispy Bacon, Honey and Balsamic
Total Time:45 minutes
Ingredients
500g whole shallots, peeled with roots kept intact
150g turkey bacon, diced into small pieces
3 tablespoons high-quality honey
2 tablespoons balsamic vinegar
1 tablespoon olive oil
2 sprigs fresh thyme, leaves removed
0.5 teaspoon sea salt
0.25 teaspoon cracked black pepper
2 tablespoons vegetable broth, if needed for deglazing
Instructions
Step 1: Prepare the Shallots Start by peeling your shallots carefully. A great tip is to soak them in warm water for about ten minutes first, which makes the skins slip off much easier. Try to leave the root end slightly intact so the shallots stay whole during the cooking process. If some shallots are much larger than others, you can slice them in half lengthwise to ensure everything cooks evenly.
Step 2: Crisp the Turkey Bacon In a large skillet or wide pan, heat the olive oil over medium heat. Add the diced turkey bacon and cook it until it becomes golden and crispy. Once it has reached the perfect crunch, use a slotted spoon to remove the pieces and set them aside on a paper towel. Keep the flavored oil in the pan as it will provide a wonderful base for roasting the shallots.
Step 3: Sear and Soften Place the peeled shallots into the same skillet. Cook them over medium heat for about 8 to 10 minutes, turning them occasionally so they get a nice golden brown color on all sides. This initial sear locks in the flavor and begins the softening process. If the pan looks a little dry, you can add a tiny splash of vegetable broth to create a bit of steam.
Step 4: Glaze and Simmer Lower the heat and pour in the honey and balsamic vinegar. Stir gently to coat every shallot in the liquid and add the fresh thyme leaves, salt, and pepper. Cover the pan with a lid and let everything simmer for about 12 to 15 minutes. This allows the shallots to become completely tender while the liquid reduces into a thick, syrupy glaze that clings to the vegetables.
Step 5: Final Toss and Serve Remove the lid and increase the heat slightly for the last minute if the glaze needs to thicken further. Stir the crispy turkey bacon back into the pan, tossing it quickly so it gets coated in the balsamic honey mixture without losing its crunch. Transfer the shallots to a warm serving dish and pour any remaining glaze from the pan over the top before serving immediately.
