Caramelized Shallots
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 6 tablespoons butter
- 2 lbs fresh shallots, peeled
- 3 tablespoons sugar
- 3 tablespoons red wine vinegar
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon fresh ground black pepper
- 2 tablespoons chopped fresh flat leaf parsley
- salt
- pepper
- ground cayenne pepper
directions
- Preheat oven to 400 degrees.
- In a 12 inch ovenproof skillet melt the butter.
- Add the shallots and sugar, tossing to coat.
- Cook over medium heat for about 10 minutes, stirring occasionally until the shallots start to brown.
- Add the vinegar, salt and pepper and toss well.
- Place the skillet in the preheated oven and roast for 15-30 minutes, depending on the size of the shallots, until they are tender.
- Season to taste, sprinkle with parsley and serve.
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Reviews
-
Bought a 1 pound net bag of GORGEOUS shallots at a Big Box store and searched for the perfect preparation. Ina is SO good with SO many foods, hoped this would be a winner. Prepared 1/2 recipe as listed. Flavor was "nice", but needed something more flavorful. I think some balsamic would have been more flavorful than "red wine vinegar". DH enjoyed it more than I, but it was nice to have a different side to chicken and stuffing. Thanks for posting, Juenessa.
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Yummy, Yummy, Yum-Yum! You don't think about serving shallots as a vegetable side dish, but they're more flavorful and delicate than onions. It's a wonderful accompaniment for an everyday roast chicken, but special enough to serve during the holidays along side a standing rib roast. Super, Super Recipe!
RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.