It’s hard to introduce a recipe that is perfect. And with a dish that is so simple to prepare, that contains so few ingredients, and is so utterly delicious… well, I feel kind of guilty that it’s taken me this long to share it with everyone.
I’ve made this recipe for caramelized shallots (which is another great find from Smitten Kitchen) a number of times and it always goes over well with guests. It’s not just the butter that make this one a hit, but, rather, the sauce that forms when it has been stewing with sugar and red wine vinegar.
The one frustrating part of making this is peeling all the shallots. If anyone has a great technique for doing this, it would be much appreciated.
But do not fear… all of the work peeling them pays off. It goes terrifically with grilled meat or fish. And make note to serve this with a loaf of bread. Everyone will want something to use to soak up the sauce.
Caramelized Shallots
Ingredients
6 tablespoons (3/4 stick) unsalted butter
2 pounds fresh shallots, peeled, with roots intact
3 tablespoons sugar
3 tablespoons good red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
Directions
Preheat oven to 400 degrees.
Melt the butter in a 12-inch ovenproof* saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season, to taste, sprinkle with parsley, and serve hot.
38 comments
Now they look good. I'm making them tonight!
I think when you caramelize any veggie, it makes it oh so delicious….the shallots look incredible!
Those look incredible. I've never caramelized shallots whole, only sliced. I will definitely try these!
These look fantastic! I peel shallot by cutting off the ends, dropping them in hot water and then blanching them in cold water. By then, I can usually squeeze the shallots out of their skin.
Yum~ will have to make these wholes next time as well.
I am a huge fan of caramelized anything! It truly does make many foods taste better.
Wow that sounds delicious! The first time I had ever even heard of a shallot was at Capturing Happiness.
http://www.capturinghappiness.com/caramalized-shallot/
My love for shallots is immense! They work with so many things and caramelized they are just a treat! I have never caramelized them whole but it looks like it is worth the try!
What a perfect complement this would make for many summer dishes! Definitely try the blanching method mentioned by Fun and Fearless, it helps. Otherwise, you can borrow my kids, they're great at peeling shallots
Terrific. These would go perfectly with my grilled flank steak. Yum!
Fun and Fearless: Thanks for the great suggestion. I'm slightly afraid of overcooking them… the goal is to brown them in the pan before putting them in the oven… but I'll give it a shot and see how it goes.
Liren/KitchenConfidante: I love that you pimped out your kids! Send them over!
I could definitely eat a whole plate of those on my own.. at least if my boyfriend didnt beat me to it! We both love caramelized onions, although you are right, the peeling part does suck.
Worth it in the end though!
Brian. You. Are. Perfect. This dish looks like my piece of heaven. I can imagine serving a plate of these with a fresh loaf of Italian bread…with maybe some grapes and cheese on the side. And of course, a lovely glass of wine. Thanks for making my Monday morning so delectable!
My daughter loves to help us peel garlic… wonder if I could get her to do these too? These will make a wonderful addition to some nice grilled steak. Thanks!
This is one of those dishes that I know would leave me licking the bowl. Literally.
I love caramelized onions but I think that caramelized shallots would be even better.
oooooooh, and i just bought some shallots too, this will be perfect!
These caramelized shallots look fantastic, and I agree that peeling shallots is so time consuming. Well worth the effort to end up with this dish, though.
I have been dying to cook this dish up…although I feel like I have to wait until the weather gets a little less sweaty! Boy oh boy what I wouldn't give to dig into a dish of these beauties right now!
Yum! These look so delicious, I can't wait to give this a try!
jessyburke88@gmail.com
I'm with Chef Dennis – caramelized [insert the root] is great!
I go even further and smear it over toast. Then add a little goat cheese. Yeah, I'm crazy.
Have a great week!
[K]
So that's why you were peeling shallots to kingdom come!
These look delicious – I'm definitely going to be cooking a meal soon with these. Maybe some roast lamb…?
As for peeling tips, it is a pain, but I find if you top the onion/shallot and use a knife to kind of scrape in between the skin and the onion/shallot it's a little easier. Sometimes. Also, if you rub the onion/shallot between your hands to kinda loosen the skin a little, that sometimes helps too.
I'm not sure that makes much sense! I may have to explain properly another time!
Jax x
Just saying caramelized shallots sounds wonderful, then you added a photo that is killer and WoW! Love it!
I have tried many caramelized stuff, but caramelized shallot…wow…that's unique!
I like the idea of these. You could mix them into just about anything.
I've been thinking about planting shallots in the garden again and this pretty much seals the deal.
These look really tasty! I love shallots, but I have never tried them caramelized before. I will have to try this recipe soon!
I do love these. But as you noted the peeling is such a bother. But I will endure. GREG
I love about anything caramelized so these would be great. Can't believe I never thought of this. Great photos and I'm glad to find your blog!
I have been making Ina's recipe for years, and you are right, people are really surprised at how amazingly delicious and simple they are. Full of great flavor. I haven't made them in a while, thanks for the reminder! =)
These caramelized shallots are proof that simple is still best-even if it takes awhile to peel the shallots.
The shallots look great! I never thot of making it this way
Mmm!!! – I loved me some carmelized shallots, especially when left overs wind up on grilled white clam and bacon pizza.
Si caramelo es posible hacer sin azúcar, ¿qué otra cosa puede ser dulce cuando se trata adecuadamente.
hhhhmmmmmm perfect is right!
I adore shallots. And I've never caramelized them before. I will give your recipe a try. Thanks for sharing. Cheers!
This reminds me that cooler days may be on their way sometime in the not so far away future. Love caramelized flavors with almost everything.
—This is my first visit to your blog~happy to have discovered it–great stuff here!
OH MY!!! Thanks!
[...] the summer, I shared my love for such a recipe… a wonderful caramelized shallot dish that came from Deb of S…. To avoid having a heart attack, I have only made it a handful of times, but I adored it’s [...]
Gorgeous pictures to showcase my fave thing in the world, other than pistachios. I adore shallots. I used to watch the take home chef just to hear Curtis Stone say it with his accent,lol. I add them in everything but have never tried them like this. Thanks for sharing. Cannot wait to try this. Kim
saw this and thought it’s the asian style crispy shallots that my mum often makes to top off noodles, stirfries, steamed fish etc. turned out this is sth totally different but oh gosh just as delicious looking!
http://mummyicancook.blogspot.com/2011/07/my-mums-top-tip-fried-shallots-garlic.html