Ingredients
- 700 g shallots, peeled and left whole
- 60 ml Québec maple syrup
- 30 g butter, melted
- 60 ml vegetable stock
- 30 ml balsamic vinegar
- 1 tsp fresh thyme leaves
- 1/2 tsp salt
- 1/4 tsp black pepper
Method
- Heat the oven to 185 °C and place the shallots in a shallow roasting dish.
- Whisk the maple syrup, butter, stock, vinegar, thyme, salt, and pepper.
- Pour the maple mixture over the shallots and cover with foil.
- Roast for 30 minutes, then remove the foil and turn the shallots.
- Roast 10 to 15 minutes more, basting until tender, browned, and glossy.
Conversion and rationale
Original sweetener (classic version): 50 g granulated sugar
Conversion used: Replace 50 g sugar with 60 ml maple syrup and reduce the traditional stock from 120 ml to 60 ml; lower the oven from 200 °C to 185 °C.
Why Quebec maple syrup: Maple balances shallots' sharpness while balsamic vinegar keeps the glaze savory. Roasting concentrates flavor with little added fat and no refined sugar.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →