Some years ago when I was developing products for chefs, I produced a Shallot-Chardonnay Sauce for Chef Charlie Palmer.  Up to that point, I had always loved the sweetly aromatic flavor that shallots imparted to a dish but after peeling and cooking hundreds of pounds of the little bulbs, I grew to hate them.  I can’t tell you how difficult it is to get the odor of shallots out of your body when you have spent a day or two immersed in them.  You stink!!!!!!!!!

However, time has passed and I have brought shallots back into my kitchen.  I particularly like to roast them.  I rub the skins with oil, place the oiled shallots in a small roasting pan in a 350ºF oven, and roast for about 30 to 45 minutes (depending upon the size) or until very soft.  I remove them from the oven and allow to rest until just cool enough to handle.  I slip off the skins and make a little pile of shallot mush.  I divide it into large tablespoonsful and wrap each one in plastic film.  I put the whole lot in a resealable plastic bag, label, and freeze for use as a lovely flavoring for sauces, soups, vinaigrettes, bruschetta topping, or whatever.  A little more delicate than roasted garlic or onions and a nice ingredient to have on hand.