CARAMELIZED SHALLOTS
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 Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
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.
CREAMED KALE WITH CARAMELIZED SHALLOTS
Steps:
- Heat the butter in a medium saucepan over medium heat. Add the onions and cook until soft. Whisk in the flour and cook for 2 to 3 minutes, not allowing the mixture to obtain any color. Whisk in the warm milk and cook until thickened. Season with nutmeg and salt and pepper, to taste. Keep warm until ready to use.
- Meanwhile, bring a medium pot of salted water to a boil. Add the kale and cook until tender, about 10 to 15 minutes. Drain in a colander and then return to pot. Add cream sauce and cook until flavors meld, about 2 minutes. Season with salt and pepper, to taste. Plate creamed kale and then top with Caramelized Shallots.
- Melt the butter and sugar in a medium saucepan over medium heat. Add the shallots, season with salt and pepper, and cook until they begin to brown all over, about 10 minutes.
CARAMELISED SHALLOTS
Tender, sticky shallots make a great side for your Sunday roast - and they're good for you too!
Provided by John Torode
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 6
Steps:
- Heat oil in a large frying pan and cook shallots over a high heat for 5 mins. When they are golden, drain off and throw away the oil. Add the butter, bay and thyme and toss with seasoning. Cook for 5-8 mins, stirring so that the butter doesn't burn.
- Pour over the stock and cook until the shallots are tender and the sauce is reduced and sticky.
Nutrition Facts : Calories 81 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.22 milligram of sodium
CARAMELIZED SHALLOTS
Make and share this Caramelized Shallots recipe from Food.com.
Provided by Luby Luby Luby
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- In a 12 inch ovenproof skillet melt the butter.
- Add the shallots and sugar, tossing to coat.
- Cook over medium heat for about 10 minutes, stirring occasionally until the shallots start to brown.
- Add the vinegar, salt and pepper and toss well.
- Place the skillet in the preheated oven and roast for 15-30 minutes, depending on the size of the shallots, until they are tender.
- Season to taste, sprinkle with parsley and serve.
Nutrition Facts : Calories 235.8, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 246, Carbohydrate 31.9, Fiber 0.1, Sugar 6.3, Protein 4
CARAMELIZED SHALLOTS
I forget that shallots even exist. I always reach for an onion instead. In the name of trying something different, I caramelized some shallots to top a veggie burger. These were sweet and tangy with a hint of balsamic vinegar. I used oil instead of butter to lighten up the recipe.
Provided by Diet It Up
Categories < 30 Mins
Time 25m
Yield 1 cup
Number Of Ingredients 5
Steps:
- In a large skillet, heat oil over medium heat. Add shallots with a pinch of salt.
- Cook, stirring occasionally for 5 minutes, then add the thyme.
- Lower temperature and continue to cook until shallots are light gold and melted, about 15 more minutes.
- Stir in the balsamic vinegar and cook for an additional 5 minutes.
- Serve at room temperature.
Nutrition Facts : Calories 470.3, Fat 27.3, SaturatedFat 3.8, Sodium 39, Carbohydrate 54, Fiber 0.2, Protein 8.1
CARAMELIZED SHALLOTS
Provided by Food Network
Yield 6 to 8 servings.
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees.
- Peel the papery skin off the shallots, being careful to leave them whole as whole as possible.
- Put the butter into a saute pan over medium heat until it begins to bubble. Add the shallots, shaking the pan to coat them with butter, and brown on all sides until nicely caramelized to a rich, golden brown color. This will take about 6 to 8 minutes. Sprinkle with the sugar, add the salt, pepper, and stock, and bring to a boil. Pour the contents of the saute pan into a casserole or baking dish. Place into the oven for 20 minutes.
- Check after 10 minutes to stir the contents of the dish and to ensure that the liquid has not evaporated. If it has, add several tablespoons of water to keep the dish moist until the shallots have cooked completely.
- After the shallots have roasted for 20 minutes, the liquid will have evaporated and the shallots should be caramelized to a rich dark golden brown color and should be tender when pierced with a knife.
CARAMELIZED SHALLOT POPOVERS
Chuck Hughes' popovers are savory little breads perfect for soaking up the tasty juices left on your plate after any meal!
Provided by Chuck Hughes
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- For the garnish: In a skillet, heat the oil on medium heat and cook the shallots until caramelized, about 10 minutes. Season with salt and pepper. Set aside.
- For the popovers: Place 6 ramekins on a baking tray and put a spoonful of duck fat into each ramekin. Place the tray in the oven and let warm for about 5 minutes so that the fat melts, but doesn't burn.
- Meanwhile, mix the flour and salt in a bowl. In a saucepan, heat the milk on low heat for about 5 minutes.
- In a large bowl, whisk the eggs until they get very frothy, 2 to 3 minutes. Slowly add the hot milk and continue to whisk. Stir the liquid ingredients into the flour mixture stirring the batter just until mixed. Do not over beat.
- Take the pan out of the oven and pour the batter into each ramekin, about three quarters full. Divide the caramelized shallot mixture on top of each popover and cover with rosemary, grated Cheddar and freshly ground pepper. Bake in the oven until they start to look crusty and golden brown, about 15 minutes. Reduce the oven temperature to 350 degrees F. Continue cooking for about 15 minutes. Make a small incision in each popover 5 minutes before the time is up to release the steam and dry the inside of the popovers. The popovers will be puffy, light, and golden brown.
CARAMELIZED SHALLOTS
Steps:
- 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.
CARAMELIZED SHALLOTS
For a luxurious vegetable side-dish try this recipe for whole shallots glazed with butter, sugar, wine and stock.
Provided by English_Rose
Categories Onions
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a heavy-based saucepan, heat the butter with the sugar until the sugar has melted.
- Add the shallots and mix well.
- Add the stock and wine, bring to the boil, reduce the heat to very low, cover and simmer for 15-20 minutes over a low heat, stirring now and then.
- Uncover the pan and simmer for a further 10 minutes until the shallots are tender and glazed.
- For Vegetarian use only the vegetable stock.
Nutrition Facts : Calories 231.2, Fat 11.8, SaturatedFat 7.4, Cholesterol 31.1, Sodium 124.8, Carbohydrate 26.6, Sugar 6.8, Protein 3.5
STOEMP WITH CARAMELIZED SHALLOTS
Make and share this Stoemp With Caramelized Shallots recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan combine the potatoes, milk, 1 tablespoon of salt and enough cold water to just cover the potatoes.
- Bring to a boil over a high heat.
- Reduce heat and cook, partially covered, for 15-20 minutes until the potatoes are tender.
- Drain well.
- Mash the potatoes in a large mixing bowl.
- Using a wooden spoon, beat in 4 tablespoons of the butter and the double cream.
- Beat until the mixture is very light and fluffy.
- Season generously with salt, black pepper, and nutmeg.
- Keep warm in an oven while you prepare the shallots.
- Melt the remaining 2 tablespoons of butter in a small skillet over medium heat.
- Add the shallots and cook, stirring occasionally, for 5-7 minutes until the shallots are softened and lightly caramalised.
- Top the mashed potatoes with the shallots and sprinkle with parsley.
- Serve immediately.
Nutrition Facts : Calories 370.1, Fat 16.1, SaturatedFat 10, Cholesterol 46.5, Sodium 1237.6, Carbohydrate 51.4, Fiber 7.4, Sugar 3.6, Protein 6.9
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