Caramelized Shallots Recipe

Cooked in butter and balsamic vinegar, these caramelized shallots make a wonderful side dish to roasts, steaks, and chops.

Course Side Dish

Cuisine French

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 213kcal

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

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.

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.