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 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 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
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 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.
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
CARAMELISED SHALLOT MASH
A low-fat, but creamy and delicious mash that's made to be eaten with sausages
Provided by Emma Lewis
Categories Side dish
Time 50m
Number Of Ingredients 6
Steps:
- Heat a large frying pan. Melt a knob of the butter and add the shallots and thyme sprigs. Cook over a low heat for 20 mins, stirring occasionally, until soft and golden. Add the sugar and cook 5-10 mins more until light brown.
- Meanwhile, boil the potatoes for 15 mins or until soft. Gently heat the milk and remaining butter in a small pan, just until boiling, then drain the potatoes well and return to the cooking pan. Mash until smooth, then stir in the warm buttery milk and season well. Tip most of the shallots into the mash, discarding the thyme stalks and mix in. Top with the leftover shallots and serve straight away.
Nutrition Facts : Calories 249 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.17 milligram of sodium
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
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