I make these caramelized shallots for Christmas Eve every year. They’re one of my favorite side dishes. 2 lbs of shallots will serve six. For Christmas Eve dinner, I traditionally make five pounds, much to the consternation of the boys. Peeling the shallots has been their job for the last couple of years. I like to buy shallots that are on the smaller side. Let me tell you, five pounds is a LOT of shallots. It can take several hours to peel them, but as I tell the kids, many hands make light work. My niece was the biggest help of all this year; the boys kept bailing out.
Once the shallots are peeled, this recipe is not difficult to make. When peeling the shallots, cut off the roots themselves, but leave some of the root end intact so the outer layers of the shallots don’t fall off when they’re cooking. Also, make sure your pan is big enough to hold them all in a single layer so they can brown nicely. If they’re too crowded, they won’t all brown.
This recipe can be made a day ahead and reheated just prior to serving. Add these to your next dinner party menu. You won’t regret it.
Recipe from Ina Garten at Food Network
6 tablespoons (3/4 stick) unsalted butter
2 pounds fresh shallots, peeled, but don’t remove too much of the root end
3 tablespoons sugar
3 tablespoons good red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
Preheat the oven to 400 degrees F.
Melt the butter in a 12-inch cast iron or ovenproof saute pan., add the shallots and sugar, and stir so the shallots are covered in the butter and sugar. Cook over medium heat for about 10 – 15 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are fork-tender. Season with salt and pepper, sprinkle with parsley, and serve hot.
Yield: Six servings
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