Earthy, flavorful caramelized shallots make a wonderful side dish to meat. They are incredibly delicious, and quite easy to make.
These caramelized shallots are wonderful. They are earthy, very flavorful, and surprisingly sweet, yet savory.
The flavor profile of caramelized shallots is so complex, so interesting. It’s always amazing to me how cooking changes onions, and this is true for shallots too, of course. Any hint of sharpness is gone, and instead you get this wonderful, creamy sweetness. It’s like magic!
Plus, caramelized shallots are very easy to make!
I lightly adapted this recipe from Ina Garten’s recipe. It’s simple, really: fresh shallots are roasted in a butter and balsamic vinegar sauce to create a unique, intense flavor experience – roasting brings out the natural sweetness of the shallots.
These caramelized shallots make a wonderful side dish to any meat. I often serve them as a side to beef tenderloin roast.
If you happen to have any leftovers, they keep very well in the fridge for a few days. Gently reheat them in the microwave prior to serving.
- 3 tablespoons unsalted butter
- 1 lb. fresh whole shallots, peeled (6 medium shallots)
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons parsley, finely chopped
- Preheat oven to 400 degrees F.
- In a large oven-proof skillet, melt the butter over medium heat. Add the shallots. Cook, stirring occasionally, until shallots are browned, about 10 minutes.
- Remove from heat. Add the vinegar, salt, and pepper and toss to coat.
- Transfer the skillet to the oven. Bake 20-30 minutes, until shallots are fork-tender. Divide between plates, spoon the sauce on top, and sprinkle with parsley.