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.