I first shared this recipe back in 2017 but thought it was worth sharing again. This is a recipe for a side dish, and it will elevate any dinner but works particularly well with chicken and steak dinners.
The recipe comes from Ina Garten and while I never seem to be able to follow recipes, this one is really easy. The total prep time is ~5 minutes and the cooking time is ~25 to 35 minutes. The recipe below is for two people so double this (or more) if you are cooking for a dinner party. I can guarantee you every last shallot will be devoured. When it is cooked, the smell is mouth watering and you can easily cut them with a fork.
- 1 pound of whole, peeled shallots
- 3 tablespoon of butter
- 1+ tablespoonsof sugar
- 1 tablespoon of balsamic vinegar
- pinch of kosher salt
- pinch of fresh ground black pepper
- Italian parsley, finely chopped (optional)
The Cooking: Preheat your oven to 400 degrees Farenheit then take a medium size pan to melt butter over medium heat on your stove. Once the butter has melted add the shallots and sugar. Roll the shallots in the butter and sugar and stir them for 5-10 minutes until they start to brown then add the vinegar, salt and pepper and mix thoroughly. The final step is to place the pan (uncovered) in the oven until the shallots are tender and caramelized (~20-30 minutes). Remove from the oven and sprinkle with chopped parsley.
You can save yourself time if you buy shallots that have already been peeled.
This plate is best when it is served warm from the oven.
Cleaning Tip: The most difficult thing about this dish is the clean up. I suggest that after you cook the shallots and plate them, add some water to the pan with a little dish soap and leave it on low heat on your stove. Just remember to use your oven mitts when you grab the pan to clean it! Everything will come right off.