Shallots with Rosemary
Appetizers • Kazakhstani
Description
Shallots with rosemary
Ingredients
- Shallot 12 heads
- Dried Rosemary 1 tablespoon
- Butter 5 oz
- Flower Salt 1 tablespoon
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Coarsely chop the rosemary sprigs.
Step 2
In a bowl, combine the butter, fleur de sel, rosemary, and pepper.
Step 3
Cut the unpeeled onions in half lengthwise. Generously spread a mixture of butter and rosemary on the cut sides, then reassemble the halves and wrap each onion in foil.
Step 4
Light the fire under the barbecue grill. Place the onions wrapped in foil and roast them over the coals for 30 minutes. Ten minutes before serving, unwrap the foil (check the onions for doneness by piercing them with a knife).
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