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!
What’s the difference between shallots and onions?
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. I actually like them better than I like onions.
How to make caramelized shallots
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 butter and balsamic vinegar to create a unique, intense flavor experience. Roasting really brings out the natural sweetness of the shallots. Scroll down to the recipe card for the detailed instructions.
How to serve caramelized shallots
Is this a healthy recipe?
I think it’s very healthy. The two main ingredients in this caramelized shallots recipe are shallots and butter. Shallots are packed with antioxidants. And butter, for most healthy people, is harmless.
What about leftovers?
Leftovers keep well in the fridge, in an airtight container, for 3-4 days. Gently reheat them in the microwave on 50% power prior to serving. I sometimes chop them up and mix them into an omelet the next day for my breakfast, with a bit of shredded gruyere cheese. Yum!
- 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.