Nutrition per serving may change if servings are adjusted.
16 medium shallots
2 teaspoons extra-virgin olive oil
1 cup reduced-sodium beef broth
Salt & freshly ground pepper, to taste
Preheat oven to 450 °F.
Peel shallots and remove the ends. Place them in a glass dish and add oil, turning them until they are all lightly coated. Cover the dish tightly with foil and place in the oven. Roast, turning them occasionally so that they don't burn, until shallots are dark, soft and caramelized, about 30 minutes.
Bring broth to a rolling boil, then place it in blender or food processor. Add shallots and puree until thick and smooth. Season with salt (if desired) and freshly ground pepper.