Caramelized Shallots Recipe
User Reviews
5
Caramelized Shallots Recipe
Description
This dish begins with melting butter in an ovenproof skillet over medium heat to brown peeled shallots, turning occasionally until they develop a golden color. After briefly cooling, the shallots are tossed with balsamic vinegar, kosher salt, and freshly ground black pepper, which provide subtle acidity and seasoning. The skillet then goes into a 400°F oven where the shallots roast first on one side and then the other until deeply browned and very tender.
The slow, medium-heat cooking promotes gradual caramelization, enhancing the natural sweetness and complexity of the shallots without drying them out. The combination of stovetop browning and oven roasting creates a concentrated flavor and soft texture.
Caramelized shallots can be served as a flavorful accompaniment to meats, added to salads or omelets, or used to enrich sauces and dishes. They keep well refrigerated and can be reheated gently to preserve their texture and taste.
Patience during the initial browning stage is important to avoid burning while achieving rich color and flavor development.
Ingredients
- 3 tablespoons butter unsalted
- 1 pound shallots peeled; 6 medium shallots, fresh, whole
- 1 tablespoon balsamic vinegar
- ½ teaspoon kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper freshly ground
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
- Maintain medium heat when browning shallots to ensure even caramelization without burning.
- Leftovers keep well in an airtight container refrigerated for 3-4 days.
- Reheat gently at 50% microwave power to preserve texture and flavor.
- Chopped caramelized shallots make a flavorful addition to omelets and dishes like scrambled eggs with gruyere cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Serving | 2shallots | |
| Calories | 213kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Sodium | 209mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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