Balsamic Roasted Shallots Recipes

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BALSAMIC-ROASTED SHALLOT SAUCE

This sauce is excellent poured over any kind of roasted meats, or even pasta. It's rather rich, but delicious. To save time, you may skip roasting the shallots and simply saute them, but the roasting enhances the flavor.

Provided by z.amelia

Categories     Sauces

Time 1h50m

Yield 2-4 serving(s)

Number Of Ingredients 9



Balsamic-Roasted Shallot Sauce image

Steps:

  • Preheat oven to 350. Drizzle olive oil and half the rosemary over peeled shallots and place in a baking dish. Roast for 30 minutes at this temperature.
  • Increase oven temperature to 400 and roast for an additional twenty minutes. Remove from oven and allow to cool.
  • Melt butter in a saucepan and saute onion and remaining rosemary until soft.
  • Add red wine and cook on a low boil, allowing liquid to reduce, about eight minutes.
  • Add chicken stock and continue to cook on a low boil while the liquid contiunes to reduce
  • Slice roasted shallots and add to sauce. Add the peppercorns and the balsamic vinegar and allow to reduce until sauce thickens.
  • Pour over roasted meats or pasta.

Nutrition Facts : Calories 285.6, Fat 19.8, SaturatedFat 8.6, Cholesterol 34.1, Sodium 260.3, Carbohydrate 13, Fiber 0.4, Sugar 3.1, Protein 4.1

2 tablespoons butter
1 tablespoon olive oil
2 teaspoons rosemary
1 cup chicken stock or 1 cup vegetable stock
1/4 cup onion (finely chopped)
3 large shallots
1/2 cup red wine
1/4 cup balsamic vinegar
10 peppercorns

BALSAMIC-ROASTED SHALLOTS

Categories     Vegetable     Side

Yield 4-6 servings

Number Of Ingredients 7



BALSAMIC-ROASTED SHALLOTS image

Steps:

  • Heat oven to 400° F. 2. Put olive oil in an ovenproof skillet. (Alternatively, you can brown the shallots in whatever pan you like, and then transfer them into a baking dish). 3. Add the brown sugar, mix to just combine, then add shallots, cut-side down if you've halved any. Brown over medium heat for 10 minutes, flipping once halfway through, or as soon as a beautiful brown crust has developed on the first side. 4. Take the pan off of the heat, and add everything else -- salt, thyme, sherry, vinegar -- shake the pan a bit, and then cover with foil and roast in the oven until completely cooked through. Depending on the size of your shallots, this can take anywhere from 25 to 40 minutes -- test with a knife every 5 minutes beginning at the 25-minute mark. 5. Serve warm.

1 pound shallots
2 tablespoons olive oil
1 tablespoon plus 2 teaspoons brown sugar
A three-finger pinch of salt
1 tablespoon thyme, finely chopped, plus a few whole sprigs
2 tablespoons sherry
1 tablespoon plus 2 teaspoons balsamic vinegar

ROASTED SHALLOTS WITH OLIVES, BAY & BALSAMIC

These sticky shallots are delicious with vegetarian sausages and creamy mash

Provided by Mary Cadogan

Categories     Dinner, Side dish

Time 55m

Number Of Ingredients 5



Roasted shallots with olives, bay & balsamic image

Steps:

  • Heat oven to 200C/180C fan/gas 6. Pour boiling water over the shallots to cover them, leave for 5 mins, then drain and peel. Halve any larger shallots. Tip into a shallow ovenproof dish and add all the other ingredients except the olives, plus a little salt and pepper. Mix well.
  • Bake, uncovered, for 30-35 mins, stirring halfway through and adding the olives.

Nutrition Facts : Calories 117 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.17 milligram of sodium

500g shallots , we used banana shallots
4 bay leaves
3 tbsp olive oil
2 tbsp balsamic vinegar
handful black olives

ROASTED SHALLOTS

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. ;)

Provided by Elmotoo

Categories     Onions

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6



Roasted Shallots image

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, Fat 0.1, Sodium 15.5, Carbohydrate 20.4, Sugar 1.2, Protein 2.9

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

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