HOW TO MAKE SHALLOTS RECIPES

Name: Roasted Shallots
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 lb shallot; olive oil; 2 tablespoons balsamic vinegar; kosher salt; fresh ground black pepper; 6 fresh thyme sprigs

ROASTED SHALLOTS RECIPE - FOOD.COM

Roasted Shallots Recipe - Food.com image

I've been making this forever from my Fields of Greens cookbook. I went to add it to a menu & it isn't posted here. Had to fix that. ;)

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb shallot
olive oil
2 tablespoons balsamic vinegar
kosher salt
fresh ground black pepper
6 fresh thyme sprigs

Steps:

Preheat the oven to 400ºF.
Cut the ends off the shallots and peel them. If you are struggling with getting the skin off, make a shallow cut along the length of the shallot and then peel. Place them on a small baking sheet and drizzle them lightly with olive oil.
Pour on the balsamic vinegar and sprinkle with a good pinch of salt and a few grinds of pepper. Use a rubber spatula or your hands to mix well.
Lay down the thyme sprigs and cover the pan with foil. Bake for 20 minutes, then remove the foil and bake for another 15 minutes. Remove and discard the thyme sprigs. Allow to cool slightly and serve.

Nutrition Facts : Calories 88.8, FatContent 0.1, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 15.5, CarbohydrateContent 20.4, FiberContent 0, SugarContent 1.2, ProteinContent 2.9

CARAMELIZED SHALLOTS RECIPE | MARTHA STEWART

Caramelized Shallots Recipe | Martha Stewart image

Leftover shallots will keep for several days in the refrigerator and can be used in omelets, pizzas, sautes, and sandwiches.

Provided by Martha Stewart

Categories Gluten-Free Recipes

Number Of Ingredients 5

Ingredients

10 large or 15 small shallots
1 teaspoon olive oil
1 teaspoon unsalted butter
1 teaspoon sugar
Salt and freshly ground pepper

Steps:

Peel shallots and cut lengthwise into 1/8-inch slices.
Heat oil in a small saute pan over medium heat. Add the butter and shallots. Sprinkle with sugar and add salt and pepper to taste.
Cook shallots until they begin to brown evenly, then turn heat down to low and continue to cook until very soft, about 10 minutes. Serve at room temperature.

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I've been making this forever from my Fields of Greens cookbook. I went to add it to a menu & it isn't posted here. Had to fix that. ;)
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