Caramelized Shallots Recipe

Name: Caramelized Shallots Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3 servings
Ingredients: 3 tablespoons unsalted butter; 1 pound fresh whole shallots; 1 tablespoon balsamic vinegar; ½ teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
3 servings
Calories
213 kcal
Course
Side Dish
Cuisine
French

Caramelized Shallots Recipe

Winston Campbell

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Cooked in butter and balsamic vinegar, these caramelized shallots make a wonderful side dish to roasts, steaks, and chops.

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Ingredients

Servings

3 tablespoons unsalted butter
1 pound fresh whole shallots peeled; 6 medium shallots
1 tablespoon balsamic vinegar
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper freshly ground

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Instructions

Preheat the oven to 400°F.
In a large, 12-inch, oven-proof skillet, melt the butter over medium heat. Add the shallots, flat side down.
Cook, turning occasionally, until the shallots are browned, about 10 minutes.
Remove the pan from the heat and let it slightly cool. Drizzle the vinegar on top of the shallots, then sprinkle them with kosher salt and black pepper. Toss the shallots to coat them in the pan liquids.
Transfer the skillet to the oven. Roast the shallots for 10 minutes, flat side down. Carefully turn them to the other side and keep roasting until they are deeply browned and fork-tender (and smell amazing!), about 10 more minutes.
Divide the shallots between plates, spoon the pan sauce on top, and serve.

Notes

Patience is key. So, when you brown the shallots in the skillet, keep the heat on medium, and don't be tempted to crank it up. You want the shallots to slowly brown and caramelize.
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Gently reheat them in the microwave at 50% power. This is one of those recipes where the leftovers truly taste good - almost as good as the freshly made dish. I sometimes chop them up and mix them into an omelet the next day for breakfast, with a bit of shredded gruyere cheese.