Honey-Glazed Shallots with Crispy Bacon, Honey and Balsamic
Total Time:45 minutes
Ingredients
1 pound fresh shallots, peeled and left whole
4 slices of turkey bacon, chopped into small pieces
3 tablespoons honey
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1/2 cup vegetable broth
2 sprigs of fresh thyme
Salt and black pepper to taste
Instructions
Start by peeling your shallots carefully. If they are very large, you can cut them in half lengthwise, but keeping them whole makes for a more beautiful Christmas presentation. Trim the root ends slightly, being careful not to cut too deep so the layers stay together during cooking.
In a large skillet over medium heat, add a drizzle of olive oil and the chopped turkey bacon. Cook the turkey bacon until it is crispy and golden brown. Once finished, use a slotted spoon to remove the pieces and set them aside on a paper towel, leaving the flavorful oils in the pan.
Add the whole shallots to the same skillet. Cook them over medium-high heat for about 5 to 7 minutes, tossing occasionally, until they develop a lovely golden-brown char on several sides. This step is crucial for developing the deep, sweet flavor that makes this dish so special.
Pour in the balsamic vinegar and honey, stirring quickly to coat every shallot. Add the vegetable broth and the fresh thyme sprigs. Reduce the heat to medium-low and cover the pan. Let the shallots simmer for about 10 to 15 minutes, or until they are completely tender when pierced with a fork.
Remove the lid and increase the heat slightly. Allow the liquid to bubble and reduce until it becomes a thick, syrupy glaze that clings to the shallots. Stir the crispy turkey bacon back into the pan, season with salt and pepper, and serve immediately while the glaze is glossy and warm.
