Caramelized Shallots

A favorite from Barb Seely’s Thanksgiving Table

Ingredients

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

Directions

  1. 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.
  2. Preheat the oven to 400 degrees.
  3. Melt butter in a large sauté pan.  Add the shallots and sugar and toss to coat.  Cook over medium heat until all the shallots begin to brown.
  4. Add the vinegar, salt and pepper and toss.  Roast the shallots in the oven until tender and caramelized, about 20-30 minutes.
  5. Sprinkle the parsley over and serve with a slice of Roquefort cheese on top or on the side.
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