Roasting shallots?

[Steve Green]

We like having roasted shallots around, to add to scrambled eggs, potato dishes, etc., but we're wondering about the finer points of roasting them. Most of the recipes we've seen, such as they are, suggest a temp range of 400--450. What we really want is nicely browned shallots, without that wonderful caramelized goo (fond?) getting burnt on the bottom of the pan, as it's the best part. How should we go about this?

Although many of the online recipes recommend olive oil, its low smoke-point seems incompatible with roasting temperatures, so we're thinking ricebran oil.

Also, what's the reason for the vinegar we see in many of the recipes?

Any general suggestions? TIA.

[megjp]

I usually wrap a bunch of whole, trimmed shallots, having removed as much 'paper' as possible, in foil. I dollop in some olive oil and sprinkle salt. Once I'm done cringing at my use of the foil, I toss the packet in the oven a half hour or more at 400 or so until the shallots are easily pierced with a paring knife. They'll brown eventually, but not melt.

[TorontoJo]

Are you talking about roasting sliced shallots or whole (or halved) shallots? I roast whole/half shallots at 375 for 30 - 45 minutes, depending on the size. They get beautifully golden brown, but don't burn. I do roast pretty much all other veggies at 400 and higher, but the sugar content of the shallots makes it a bad idea to go to that high of a temperature.

[magiesmom]

I agree. I have also done them at 300 for 2 hours and they are wonderful that way too. I don't think the high temp is a good idea.

[Yank]

If you can get it you could try using duck fat to fry in.

For shallots the way I think you want then I'd fry them on the stove top with the duck fat in a covered pan. I'd stir & turn frequently to avoid the browning & caramelization.v (sp?)