Caramelized Shallots

November 19, 2014
Food,Recipes

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)

Conversation

These look awesome, I most try. My question is, would I be able to make these ahead of time and just warm them up before the meal?

I went to buy Roquefort today and was told that the FDA was holding shipments of the cheese, not allowing them in from France, due to health regulations. So I bought Stilton instead upon the recommendation of the cheese store.

Mmmm looks amazing. I really don’t see why you would EVER serve them without the cheese though!

Ah I love Ina! I’ve never tried this recipe, but it looks so amazing. I’ll have to give it a try.

What a great idea! That caramelization on these shallots look fantastic!

These look SO good! The color on the shallots is awesome and Roquefort pushes it over the top!!!

I think I could tank that whole bowl to myself… I wouldn’t even offer to share.

Ina Garten is the best and these look amazing!

Oh man, I LOVE Shallots! I can’t even imagine how delicious they’d be caramelized! Must make.

Another home-run Karen! These look incredible and I cannot wait to make them….maybe this weekend!! Woohoo!

This looks delicious! I love the addition of the Roquefort cheese on top. It’s so going on my list of recipes to try for Thanksgiving!

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