"Forget caramelized onions, caramelized shallots deserve their time in the sun-or over the fire, as it were. Sweet, savory, and luxuriously dressed in butter, wine, and stock, they're an easy holiday side dish that looks as impressive as it tastes. Former BA editor Claire Saffitz swears by serving these glossy shallots at her family's Thanksgiving dinner, but they're just as perfect alongside roast chicken, roast beef, or even a celebratory vegetarian main course."
"With only 20 minutes of cooking time, this caramelized shallots recipe strikes the ideal balance of elegance and ease-making it a dish you'll want to repeat year after year. Swap chicken broth for vegetable stock to make this dish vegetarian-friendly, plus a non-dairy butter substitute for a vegan-friendly option. Add a sprig of fresh rosemary or thyme to the simmering shallots for a fragrant touch. Add a splash of balsamic vinegar, sherry vinegar, or red wine vinegar at the end for extra brightness and a tangy punch."
Caramelized shallots become sweet and savory when cooked briefly in butter, wine, and stock, producing glossy, flavorful alliums ready in about 20 minutes. Shallots can be peeled by trimming tips, running a paring knife under the papery skin, or blanching in boiling water for 30 seconds and shocking in ice water to loosen skins. Vegetable stock and non-dairy butter create vegetarian or vegan versions. Fresh rosemary or thyme adds fragrance, while a splash of balsamic, sherry, or red wine vinegar brightens the finish. Serve with roast turkey, glazed ham, roast beef, pasta, mashed potatoes, polenta, or risotto.
Read at Bon Appetit
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