Pan-Roasted Shallots with Sherry Wine Glaze
- 2 Tbs. olive oil
- 2 lb. shallots, halved lengthwise if large
- 2 tsp. dried sage
- 1/2 tsp. salt, plus more, to taste
- Freshly ground pepper, to taste
- 3/4 cup sweet sherry
- Fresh sage leaves (optional)
In a 10-inch fry pan over medium-high heat, warm the olive oil. Add the shallots, 1 tsp. of the dried sage, the 1/2 tsp. salt and a grinding of pepper. Sauté, stirring occasionally, until the shallots begin to brown and turn translucent, about 5 minutes. Transfer the pan to the oven and roast until the shallots are tender and golden, about 35 minutes.
About 5 minutes before the shallots are done, pour the sherry into a small saucepan and bring to a boil over medium-high heat. Boil gently until reduced by one-half, about 5 minutes.
Remove the fry pan from the oven. Sprinkle the remaining 1 tsp. dried sage over the sizzling shallots and pour the reduced sherry on top. Season with salt and pepper and toss to coat. Transfer to a serving dish. Garnish with fresh sage and serve immediately.