I’ve stuffed many things in my time, but never thought of adding shallots to that list.
For one thing, they seem so fiddly. How was I going to stuff such delicate little onions with my large sausage fingers?
Turns out, it’s a lot easier than it looks.
The trick is to buy big, bulbous banana shallots. The type that bulge out pleasingly from their skins.
Roast until soft then stuff with whatever you have to hand (in my case, that turned out to be goat’s cheese but I imagine you could try a nutty, herb mix if you don’t do dairy).
It’s a very interesting way to eat onions and a good, tart cheese is a nice complement to the natural sweetness of the shallots.
Stuffed Shallots (serves 2)
- 4 large banana shallots
- 1 clove garlic, minced
- 2 tsps fresh thyme
- 1/2 tsp black pepper
- 2 tbsps soft goat’s cheese
- Roast the shallots at 350 for an hour until soft (don’t peel, keep the tough outer skin on and intact as it helps hold them together).
- Gently make a shallow slit in the skin (don’t slice them through, you’re just opening them up). Scoop out the soft onion inside with a tsp, chop finely and put in a bowl.
- Mash the cheese, garlic and thyme with the onion.
- Carefully scoop back into the shallot shells. Bake for a further 10 minutes until the cheese melts. Serve immediately.
Like this? You might also like:
- Fennel & Parsley Stuffed Butternut Squash
- Crunchy Chicken Stuffed with Goat’s Cheese & Chives
- Chestnut Stuffed Dates