Milder than their cousin the onion, shallots are ideal for grilling. For a midsummer cookout in Sweden, home cook Asa Johanson tosses shallots in butter and olive oil, wraps them in foil with dill, and cooks the package slowly on the grill until the shallots soften and caramelize, taking on a deep, sweet flavor. This recipe first appeared in our June/July 2014 issue with Per Styregård's story "A Midsummer's Dream."
- 12 medium shallots, peeled
- 6 sprigs dill
- 4 cloves garlic, roughly chopped
- 3 tbsp. olive oil
- 2 tbsp. unsalted butter, cubed
- Kosher salt and freshly ground black pepper, to taste
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