Caramelized Shallots

Caramelized Shallots

Slow-cooked shallots turn deeply golden and jammy, mellowing into a sweet, savory topping.

Total 55 min Makes 16 oz Calories 80/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

These shallots are cooked low and slow in butter and oil until soft, sticky, and richly browned, drawing out their natural sugars for a sweet-savory depth. Spoon them over steak, stir into pan sauces, or pile onto crostini with soft cheese. The process takes patience, but just a few ingredients and a watchful eye on the heat.

Ingredients

  • 1 1/2 pounds shallots, peeled and thinly sliced
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons water, as needed

Method

  1. Peel the shallots and slice them thinly into even rounds, separating the layers.

  2. Heat the butter and olive oil in a 9-inch skillet over medium-low heat until the butter melts.

  3. Add the sliced shallots and salt, stirring to coat evenly in the fat.

  4. Cook over low heat, stirring every few minutes, until the shallots soften and turn translucent.

  5. Continue cooking over low heat, stirring occasionally and scraping the pan bottom, until the shallots turn deep golden brown and jammy. Add water a tablespoon at a time if the pan looks dry or shallots start to stick.

  6. Stir in the sugar and balsamic vinegar, scraping up any browned bits from the bottom of the pan.

  7. Cook 2 to 3 minutes more, stirring, until the vinegar reduces and coats the shallots glossy and sticky.

  8. Remove from heat and let cool slightly before serving, or transfer to a jar and refrigerate.

Rate this recipe

★ 4.3 (1)

Comments

    Log in to comment.

    Caramelized Shallots

    These shallots are cooked low and slow in butter and oil until soft, sticky, and richly browned, drawing out their natural sugars for a sweet-savory depth. Spoon them over steak, stir into pan sauces, or pile onto crostini with soft cheese. The process takes patience, but just a few ingredients and a watchful eye on the heat.

    55 min 16 oz 80 cal

    Ingredients

    • 1 1/2 pounds shallots, peeled and thinly sliced
    • 2 tablespoons unsalted butter
    • 2 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1 teaspoon sugar
    • 1 tablespoon balsamic vinegar
    • 2 tablespoons water, as needed

    Method

    1. 1

      Peel the shallots and slice them thinly into even rounds, separating the layers.

    2. 2

      Heat the butter and olive oil in a 9-inch skillet over medium-low heat until the butter melts.

    3. 3

      Add the sliced shallots and salt, stirring to coat evenly in the fat.

    4. 4

      Cook over low heat, stirring every few minutes, until the shallots soften and turn translucent.

    5. 5

      Continue cooking over low heat, stirring occasionally and scraping the pan bottom, until the shallots turn deep golden brown and jammy. Add water a tablespoon at a time if the pan looks dry or shallots start to stick.

    6. 6

      Stir in the sugar and balsamic vinegar, scraping up any browned bits from the bottom of the pan.

    7. 7

      Cook 2 to 3 minutes more, stirring, until the vinegar reduces and coats the shallots glossy and sticky.

    8. 8

      Remove from heat and let cool slightly before serving, or transfer to a jar and refrigerate.