This is an oldie but goodie. Of course it is– it’s an Ina Garten recipe and she’s amazing. I’ve made this side dish for so many Thanksgivings I can’t keep track anymore, but it’s always a big hit. These caramelized shallots are packed with so much flavor: deeply developed sweet and savory flavors and a kick of sour from the vinegar. This year, I switched it up a little and added a bit of Roquefort cheese, which really complimented the sweet caramel flavors in dish, but of course, you could serve this with out it.

Caramelized shallots  | HonestlyYUM

Start by peeling the papery skins off the shallots. To do this, bring a pot of water to a boil. Boil the shallots for just a minute and then drain them. The outside skin will slip off easily. Preheat the oven to 400 degrees.

Shallots Melt butter in a large sautee pan. Add the shallots and sugar and toss to coat. Cook over medium heat until the shallots begin to brown. Sauteed shallots

Add the vinegar, salt and pepper and toss. Roast the shallots in the oven until tender and caramelized, about 20-30 minutes.

Caramelized shallots

Sprinkle the parsley over and serve with a slice of Roquefort cheese on top or on the side.

Caramelized shallots | HonestlyYUM

CARAMELIZED SHALLOTS

Ingredients:

  • 2 pounds of whole shallots
  • 6 tablespoons of butter
  • 3 tablespoons of sugar
  • 3 tablespoons of balsamic vinegar
  • 1/2 teaspoon of sea or kosher salt
  • 1/4 teaspoon of freshly ground black pepper
  • 2 tablespoons of flat leaf parsley, finely chopped
  • 1 thick slice of Roquefort cheese

Directions:

  • Start by peeling the papery skins off the shallots. To do this, bring a pot of water to a boil. Boil the shallots for just a minute and then drain them. The outside skin will slip off easily.
  • Preheat the oven to 400 degrees.
  • Melt butter in a large sautee pan. Add the shallots and sugar and toss to coat. Cook over medium heat until the shallots begin to brown.
  • Add the vinegar, salt and pepper and toss. Roast the shallots in the oven until tender and caramelized, about 20-30 minutes.
  • Sprinkle the parsley over and serve with a slice of Roquefort cheese on top or on the side.

(images by HonestlyYUM)