Caramelized Shallots

I do not think we discuss shallots enough on here.  They are incredible, and I tend to use them for all recipes even if they are not called for.  This is an amazing recipe from Ina Garten. -ts

6 tablespoons (3/4 stick) unsalted butter
2 pounds fresh shallots, peeled, with roots intact
3 tablespoons sugar
3 tablespoons good red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
Preheat the oven to 400 degrees F.

  1. Melt the butter in a 12-inch ovenproof sauté pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
  2. Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley, and serve hot.


Filed under Side dishes

3 responses to “Caramelized Shallots

  1. Agreed. Our boy Anthony Bourdain says these are a chef secret that make everything taste restauranty. Which is almost always good.

  2. katie

    Agreed x 2. I would rather buy a shallot than one of those gigantic onions anyway. Less weight in the bag to carry home. I’m strategic like that.

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