Glazed Roasted Shallots and Garlic

This is a Sheila Lukins recipe that I've used for years to raves!




3 ¾ pounds large shallots, peeled 2 large heads of garlic (acout 32 cloves) separated into cloves and peeled ¾ cup chicken stock or broth 2 tablespoon fresh lemon juice 2 tablespoon sugar 1 teaspoon salt ½ teaspoon freshly ground pepper 3 tablespoon unsalted butter

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Preheat oven to 375. Place the shallots and garlic in a single layer in a shallow baking pan. In a small non-reactive saucepan, combine the chicken stock and lemon juice and bring to a boil over high heat. Pour the hot stock over the shallots and garlic and sprinkle with the sugar,salt and pepper. Cover with aluminum foil and bake for 45 minutes. Remove the foil stir gently and bake uncovered for 20-30 minutes until the shallots are very tender. In a large nonstick skillet, melt 1½ tablespoon butter over moderate heat. Add half of the shallots and garlic and some of their cooking liquid and cook until they are golden brown and caramelized all over, 5-7 minutes. Do the same with the remaining. Serve hot. Can be prepared 1 day ahead. Let cool, cover and refrigerate. Let return to room temperature before baking in a 375 oven for about 10 minutes until heated through.