They are buttery and delicious and quite easy to make. The leftovers are good, too! I like them in an omelet. The flavor profile of this dish is so complex and interesting. It always amazes me how cooking changes onions (sauteed onions, caramelized onions), and this is true for shallots, too. Any hint of sharpness is gone, and instead, you get this wonderful, creamy sweetness. It’s like magic! I lightly adapted this recipe from Ina Garten’s recipe. It’s a simple one. Fresh shallots are roasted in butter and balsamic vinegar until caramelized into a unique, intense flavor experience. Roasting really brings out their natural sweetness.
Recipe Card
Unsalted butter: I love using European butter. It’s so flavorful. But any butter will be great. Peeled whole shallots: You can find shallots in the supermarkets right next to the onions. Whole Foods sells a convenient bag of peeled shallots. Balsamic vinegar: Its relatively high sugar content helps the shallots brown. To season: Kosher salt and black pepper.
One more thing that I sometimes do is add a bit of garlic powder. I sprinkle it on the shallots together with the salt and pepper. Cook the shallots in butter in an ovenproof skillet until browned. Remove the skillet from the heat and allow it to slightly cool. Add the balsamic vinegar, salt, and pepper. Turn the shallots in the sauce to coat them. Time to eat! Spoon the yummy cooking liquid on top of the shallots and serve them.
Crispy baked chicken thighs Boneless chicken thighs Baked pork chops Baked chicken drumsticks Pork belly strips
This is one of those recipes where the leftovers truly taste good - almost as good as the freshly made dish. I sometimes chop them up and mix them into an omelet the next day for breakfast, with a bit of shredded gruyere cheese. They greatly improve this egg white omelette.
