These flavorful caramelized shallots make a wonderful side dish to almost any meat you can think of. They are buttery and delicious and quite easy to make. The leftovers are good, too! I like them in an omelet.
I lightly adapted this recipe from Ina Garten's recipe. It's a simple one. 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 a creamy sweetness. It's like magic!
Ingredients
Here's a look at the ingredients needed to make this recipe. The exact measurements are included in the recipe card below.
- Unsalted butter: I love using European butter. It's so flavorful. But any butter will be great.
- Peeled whole shallots: You can find shallots in the supermarkets 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.
Variations
One way to change this recipe is to use ghee (clarified butter) instead of butter. The results will be similar, but ghee has a nutty flavor that I really like in this dish.
One more thing that I sometimes do is add a bit of garlic powder. I sprinkle it on the shallots together with the salt and pepper.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe.
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 yummy cooking liquid on top of the shallots and serve them.
Expert Tip
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.
Recipe FAQs
Shallots are a member of the allium family, just like onions and garlic. But they are noticeably milder than onions, and their flavor is richer and sweeter.
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 to caramelize food.
Caramelizing involves cooking food low and slow, allowing the natural sugars in the food to break down into simple sugars. The result is a browned, sweet-tasting dish. This happens with shallots, and it also happens with onions. Both have a naturally high sugar content.
Serving Suggestions
Caramelized shallots 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:
Storing Leftovers
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. They greatly improve this egg white omelette.
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Recipe Card
Caramelized Shallots Recipe
Video
Ingredients
- 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
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.
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.