These caramelized shallots make a rich, flavorful side dish to almost any meal you can think of. They are buttery, delicious, and easy to make.
I lightly adapted this one from Ina Garten's delicious recipe. It's simple and good. Shallots are roasted in butter and balsamic vinegar until caramelized into a complex, intense flavor experience. It always amazes me how cooking transforms onions (sauteed onions, caramelized onions) and shallots. The sharpness is gone, and instead, you get creamy sweetness. It's like magic!
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Unsalted butter: I love using European-style butter.
- Peeled whole shallots: You can find shallots in the supermarket right next to the onions. Whole Foods sells a convenient bag of peeled shallots.
- Balsamic vinegar: Its relatively high sugar content helps the shallots brown.
- To season: Kosher salt and black pepper.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Cook the shallots in butter in an ovenproof skillet until browned. Remove the skillet from the heat and allow it to slightly cool. Add the balsamic vinegar, salt, and pepper. Turn the shallots in the sauce to coat them.
Transfer the skillet to a preheated 400°F oven and bake the shallots until they are fork-tender. This should take about 20 minutes, and I like to flip them midway through roasting.
Time to eat! Spoon the delicious cooking liquid over the shallots and serve.
I've made this recipe several times, and I think it's absolutely delicious. I now look for excuses to make it - hey, do we have any leftover shallots? Yes? Let's make this recipe... Oh, we don't have any shallots? Can we get some so we can make this recipe? Etc. Thank you, Vered!
Christopher
Read more comments
I've made this recipe several times, and I think it's absolutely delicious. I now look for excuses to make it - hey, do we have any leftover shallots? Yes? Let's make this recipe... Oh, we don't have any shallots? Can we get some so we can make this recipe? Etc. Thank you, Vered!Recipe Tip
Patience is key here. When you brown the shallots in the skillet, keep the heat at medium and resist the urge to crank it up to speed things along. High heat will scorch them on the outside before they have a chance to soften.
Letting them cook slowly gives the shallots time to release their sweetness, turn deep golden brown, and develop that deep caramelized flavor that really makes the dish shine.
Recipe FAQs
Yes. You can substitute an equal amount of ghee. Butter gives a richer flavor and helps with browning, but the process still works with ghee.
No. Balsamic vinegar is darker and more syrupy than red wine vinegar, which is lighter and more liquid. It is also noticeably sweeter. That's why it's so useful in helping us caramelize food.
Yes. Larger shallots will need a bit more time to become fully fork-tender, and very small ones will cook faster. That said, mine are often different sizes, and I still roast them all together for 20 minutes. In my experience, 20 minutes is enough for the larger ones to soften, and while the smaller ones get quite soft, it hasn't been an issue.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Gently reheat them in the microwave at 50% power.
This is one of those recipes where the leftovers taste great - 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 shredded gruyere cheese. They also make a lovely addition to this egg white omelette.
Serving Suggestions
You can top the shallots with chopped parsley or cilantro after they're done, as shown in the photo below, to enhance their appearance and flavor.
They make a wonderful side dish to meat or poultry. I like serving them with steaks and chops (like lamb steak, pork shoulder steak, and lamb chops). Alternatively, I serve them with a main course I can cook in the same 400°F oven, such as any of the following:
Recipe Card
Caramelized Shallots Recipe
Video
Ingredients
- 3 tablespoons unsalted butter
- 1 pound fresh whole shallots - peeled; 6 medium shallots
- 1 tablespoon aged 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
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 an airtight container in the fridge for 3-4 days. Gently reheat them in the microwave at 50% power. This is one of those recipes where the leftovers taste great. I sometimes chop them and mix them into an omelet the next day for breakfast, with a bit of shredded gruyere cheese.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Christopher says
I've made this recipe several times, and I think it's absolutely delicious. I now look for excuses to make it - hey, do we have any leftover shallots? Yes? Let's make this recipe... Oh, we don't have any shallots? Can we get some so we can make this recipe? Etc. Thank you, Vered!
Vered DeLeeuw says
Haha you're very welcome, Christopher! Thank you for the lovely comment.