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
- Heat a charcoal grill or set a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high.) Place shallots, dill, and garlic on a double thickness of aluminum foil; add oil, butter, salt, and pepper. Toss to combine and tightly seal foil closed. Grill package, flipping once, until shallots are very tender and slightly caramelized, 50 minutes to an hour. Serve warm or at room temperature.