"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. Tips and variations To peel shallots, slice off the tip and trim the root just enough so the shallot still holds together. Run the tip of a paring knife down one side of the papery skin, just deep enough to cut through the outer layer."
Caramelized shallots are sweet, savory, and luxuriously dressed in butter, wine, and stock. They cook in about twenty minutes, offering an elegant yet easy holiday side that complements roast turkey, glazed ham, roast chicken, roast beef, or vegetarian mains. Peel by slicing off the tip, trimming the root just enough to hold the shallot, and lifting the papery skin with a paring knife or fingers. Substitute vegetable stock and non-dairy butter for a vegan version; add a splash of vinegar for brightness. Serve over mashed potatoes, polenta, risotto, or use leftovers on grain bowls, sandwiches, salads, or pizzas.
Read at Epicurious
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