Barefoot Contessa Caramelized Shallots
User Reviews
4.9
33 reviews
Excellent
Barefoot Contessa Caramelized Shallots
Report
These caramelized shallots are made by roasting shallots low and slow in butter, sugar, and vinegar until softened and sweet and tangy. An exceptional and impressive side dish for any occasion.
Share:
Ingredients
- 6 tablespoons (3 oz) unsalted butter
- 2 pounds shallots peeled*, roots intact
- 3 tablespoons granulated sugar
- 3 tablespoons really good red wine vinegar (or substitute sherry vinegar)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons Chopped flat-leaf parsley leaves
Add to Shopping List
Instructions
- Preheat the oven to 400°F (200°C).
- In a 12-inch (30-cm) ovenproof sauté pan or cast-iron skillet over medium heat, melt the butter. Add the shallots and sugar and toss to coat. Cook over medium heat, tossing occasionally, until the shallots start to brown, about 10 minutes.
- Add the vinegar, salt, and pepper and toss well. Place the pan or skillet in the oven and roast until the shallots are tender, 15 to 50 minutes, depending on the size of the shallots. Immediately transfer the shallots to a platter or serving dish. (Don't worry about the variance in cooking temperature, if the shallots are done before the rest of dinner, transfer them to a plate, hold at room temperature, and then slide them back into the oven for just a few minutes to warm.)
- Just before serving, season with salt and pepper to taste and sprinkle with parsley.
Notes
- Shallots are, thankfully, far easier to disrobe from their clingy papery skins than other diminutive alliums, such as pearl onions. Still, we won’t say no to shortcuts when it comes to stripping shallots, especially when in the throes of dinner party prep. So we want to share what the lovely Barefoot Contessa has to say on the topic. She drops whole unpeeled shallots in a pot of boiling water for just shy of a minute, then drains them. The skins can then slip off with the utmost of ease. Furthermore, the good Contessa continues, you can peel the shallots hours in advance and later, when you’re juggling everything else, simply give them a quick sauté before tossing them in the oven. How easy is that?
Nutrition Information
Show Details
Serving
1portion
Calories
180kcal
(9%)
Carbohydrates
24g
(8%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Trans Fat
1g
Cholesterol
24mg
(8%)
Sodium
86mg
(4%)
Fiber
4g
(16%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 180kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 86mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
33 reviews
Excellent
Other Recipes
You'll Also Love
