Thursday, December 30, 2021

Caramelized Shallots

Shallots, white onion's milder cousin, are peeled after boiling (so no tears) then roasted to a golden perfection. Lovely alongside roast beef, pork chops or even turkey. They can also be made a few days ahead of time.


Ingredients:
12 oz (340g) pkg dry shallots
2 tbsps semi salted butter
1 tbsp balsamic vinegar
1/4 tsp sea salt
1/4 tsp black pepper
pinch of sugar
fresh parsley to garnish

To peel the shallots, drop them into a pot of boiling water for 1 minute then drain. Just slice off the root and stem ends and slip the rest of the peel right off.

Melt butter in a skillet and brown shallots on medium heat about 10 minutes.

Remove from heat and add balsamic, salt, pepper and sugar. Toss to coat then into a 400°F oven for 25-30 minutes, turning every 10 minutes.

That's it! Top with fresh parsley and serve.
If made ahead of time (or on the off chance you have leftovers) simply microwave to reheat.



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