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.
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 SHALLOT YOGURT
Will make you pause before making a sour cream-based onion dip ever again.
Provided by Chris Morocco
Categories Bon Appétit Dip Yogurt Kid-Friendly Chive Low Fat Low Cholesterol Party Shallot
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in a medium skillet over medium. Add shallots and season generously with salt and pepper. Cook, stirring occasionally and reducing heat if needed, until shallots are golden brown and tender, 15-18 minutes. Let cool slightly.
- Mix shallots and vinegar into yogurt in a medium bowl; season with salt and pepper.
- Stir 1 Tbsp. chives into yogurt; divide among bowls and top with more chives. Serve with chips for dipping.
- Do Ahead
- Yogurt (without chives) can be made 3 days ahead; cover and chill.
CARAMELIZED SHALLOT JUS
Provided by Food Network
Time 50m
Number Of Ingredients 7
Steps:
- Heat oil to smoking in a thick-bottomed 2-quart saucepan, add the shallots and the sugar. Reduce the heat to low and caramelize the shallots. When the shallots are nicely browned add the port and brandy. Reduce the liquid until syrupy. Add the chicken stock and bring to a boil. Season with salt and pepper. Reduce and thicken until the sauce naps (coats) the back of a spoon.
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.
CARAMELIZED SHALLOT PASTA
This pasta is all about the shallots, cooked down in a bath of olive oil to a jammy, caramelized paste. Tomato paste is there for tanginess, and anchovies for saltiness, but they serve more as background flavors to the sweetness of the shallot. This recipe makes enough caramelized shallot mixture for a double batch of pasta, or simply keep it refrigerated to spoon over fried eggs, or to serve underneath crispy chicken thighs or over roasted root vegetables like carrots or sweet potatoes.
Provided by Alison Roman
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat olive oil in a large heavy-bottomed Dutch oven over medium high. Add shallots and thinly sliced garlic, and season with salt and pepper. Cook, stirring occasionally, until the shallots have become totally softened and caramelized with golden-brown fried edges, 15 to 20 minutes.
- Add red-pepper flakes and anchovies. (No need to chop the anchovies; they will dissolve on their own.) Stir to melt the anchovies into the shallots, about 2 minutes.
- Add tomato paste and season with salt and pepper. Cook, stirring constantly to prevent any scorching, until the tomato paste has started to cook in the oil a bit, caramelizing at the edges and going from bright red to a deeper brick red color, about 2 minutes. Remove from heat and transfer about half the mixture to a resealable container, leaving the rest behind. (These are your leftovers to be used elsewhere: in another batch of pasta or smeared onto roasted vegetables, spooned over fried eggs or spread underneath crispy chicken thighs.)
- To serve, cook pasta according to package instructions in a large pot of salted boiling water until very al dente (perhaps more al dente than usual). Transfer to Dutch oven with remaining shallot mixture (or a skillet if you are using the leftover portion) and 1 cup pasta water. Cook over medium-high heat, swirling the skillet to coat each piece of pasta, using a wooden spoon or spatula to scrape up any bits on the bottom, until pasta is thick and sauce has reduced and is sticky, but not saucy, 3 to 5 minutes.
- In a small bowl, combine parsley and finely chopped garlic clove, and season with flaky salt and pepper. Divide pasta among bowls, or transfer to one large serving bowl, and top with parsley mixture and a bit more red-pepper flakes, if you like.
FREEKEH WITH CARAMELIZED SHALLOTS, CHICKPEAS, AND YOGURT
Cracked freekeh can be substituted for whole. It's great for weeknights, as it cooks in about 25 minutes.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h15m
Number Of Ingredients 11
Steps:
- In a medium saucepan, bring freekeh and 3 cups water to a boil. Reduce heat to maintain a simmer, cover, and cook until tender and chewy, about 45 minutes. Drain. Transfer to a bowl and let cool.
- Meanwhile, heat 1 tablespoon oil in a medium skillet over medium-high heat. Add cumin seeds and stir until fragrant and toasted, about 30 seconds. Add pepper flakes and shallot; cook, stirring, until deeply caramelized, 2 to 3 minutes. Add chickpeas and cook, stirring occasionally, until golden, about 3 minutes. Season with salt; transfer mixture to bowl with freekeh. Toss in lemon juice, cilantro, and pomegranate seeds.
- To serve, dollop each portion with 1/4 cup yogurt, then drizzle with remaining 1 tablespoon oil.
Nutrition Facts : Calories 392 g, Cholesterol 4 g, Fat 11 g, Fiber 10 g, Protein 17 g, SaturatedFat 2 g, Sodium 475 g
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
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
SHALLOT YOGURT
Provided by Samin Nosrat
Categories Condiment/Spread No-Cook Yogurt Summer Shallot Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Mix shallots, yogurt, and 1 tablespoon oil in a medium bowl; season with salt. Cover and chill at least 6 hours to let flavors meld.
- Drizzle shallot yogurt with more oil.
- DO AHEAD: Shallot yogurt can be made 1 day ahead. Keep chilled.
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SHALLOT YOGURT RECIPE | BON APPéTIT
From bonappetit.com
3.6/5 (15)Estimated Reading Time 40 secsServings 6
- Mix shallots, yogurt, and 1 tablespoon oil in a medium bowl; season with salt. Cover and chill at least 6 hours to let flavors meld.
CARAMELIZED SHALLOT DIP RECIPE | BON APPéTIT
From bonappetit.com
4/5 (4)Estimated Reading Time 1 minServings 4
- Heat oil in a medium skillet over medium. Add shallots and season generously with salt and pepper. Cook, stirring occasionally and reducing heat if needed, until shallots are golden brown and tender, 15–18 minutes. Let cool slightly.
- Stir 1 Tbsp. chives into yogurt; divide among bowls and top with more chives. Serve with chips for dipping.
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