I have an embarrassingly large stash of shallots in storage, many from our garden and some also from our late fall CSA. As you may have noticed if you read this blog regularly, I am developing an increasing infatuation with shallots. I just love their flavor. Here they are roasted with the same technique I use for garlic. While the shallots do retain their layers, they become very soft and richly flavored, and are well suited for pureeing. Also try them chopped on pizza or in pasta sauce.
Whole shallots, unpeeled - as many as you like
Remove extra paper from the outside of the shallots, but do not peel completely. Slice off the very top, just enough to expose a little of the inside.
Preheat the oven to 325 degrees.
Arrange the shallots in a baking pan, tops up (you can prop them against each other if needed). Drizzle slightly with olive oil. Add about 1/4-inch of water to the bottom of the pan, and cover loosely with aluminum foil. Roast for about an hour, until very soft. Let cool, then peel.