Caramelized shallots
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Caramelized whole shallots are a delicious appetizer and side dish in the French style. It's best to use smaller onions. They are first sautéed in butter and sugar, then mixed with spices and baked in the oven until soft. The already mild flavor of shallots, after caramelization, takes on a creamy, sweet note and pairs perfectly with any meat dishes and other vegetables. This simple, original side dish is perfect for a holiday roast.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 80 g unsalted butter
- 0.9 kg fresh shallots, peeled, do not cut off the root
- 3 tablespoons of sugar
- 3 tablespoons red vinegar
- 0.5 tsp coarse salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp chopped fresh parsley
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Recipes with similar ingredients: butter, shallots, sugar, wine vinegar, parsley
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- In a large, oven-safe 12-inch skillet, melt the butter, add the shallots and sugar, and stir. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots begin to darken. Add the vinegar, salt, and black pepper and stir well.
- Transfer the pan to the oven and bake for 15-30 minutes, depending on the size of the onions, until soft. Season with salt and pepper to taste, sprinkle with parsley, and serve hot.
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