Chris went through a shallots kick after reading Anthony Bordain's book Kitchen Confidential. Bordain argues that they're a fairly inexpensive way to kick your kitchen creations up a notch -- a cupboard staple, if you will. And so our regular mushroom side went from good to always amazing, with shallots & a touch of butter. Somewhere along the way, we went back to the cheaper, big old white and yellow onions. But oh, the return of the shallot...
I'd seen this recipe here and here, (both raving about Ina Garten's recipe). But I didn't bite until someone pointed out that while the shallots are tossed in the melted butter/vinegar/sugar mix, you don't have to dip bread in the buttery/shalloty remnants. I recommend you tell yourself ...whatever you need to.
Caramelized Shallots3 tablespoons unsalted butter
1 pound fresh shallots, peeled, with roots intact
1 1/2 tablespoons sugar
1 1/2 tablespoons good red wine vinegar
1 tablespoons chopped fresh flat-leaf parsley
salt & pepper
Preheat the oven to 400 degrees F.
Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 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 tender. Season, to taste, sprinkle with parsley, and serve hot.
(We used a thick, silver, puerto rican rice pot. Worked perfectly for this dish. Next time, the plan is to serve the shallots as a side to baked fish or a rice dish for balance).
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