I say ‘meh’. Hi Deb! The sauce from the shallots mixed with the juices from the pork made the whole thing moist and wonderful. I’ve made a recipe very similar to this from Barefoot Contessa.

I don’t have shallots right now but I do have some very small onions.

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. They look absolutely yummy!

Listen to this…Brown Butter and Toffee Blondies.

I can’t wait to make them as I am a big fan of shallots. 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. Once they’re caramelized, you won’t even realize you’re eating the stump! The only thing that might need adjusting is the baking time. I love this site. However, if I were cooking very Passover-specific sides, I’d want to try out this Spinach and Matzo Pie because it sounds really good. Thanks for posting :).

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They were a delicious addition to the meal. I would never dip a fork into the tangy butter in the pan.

Unfortunately, they made my house smell like onions for over a week. Yum. This makes a great base for a salad dressing or salsa, or a side for steak, roast chicken or pork chops – just be sure to serve it with a bit of bread to sop up the juices. Oh my! I’ve been meaning to find a good recipe with them in it, and since they’re the main ingredient here, this is perfect! Sprinkle with the sugar, add the salt, pepper, and stock, and bring to a boil. I didn’t have any red wine vinegar so I substituted balsamic. you prooooooomiseeeeeeeed, i am holding my breath until you make them As for servings, Ina Garten says six, but I think that really depends on how many each people want. Thank you for expanding my kitchen repertoire, Deb.

Served them spooned over a tasty beef tenderloin and it was heavenly!

thanks!

I bookmarked this. I love the color on your onions.

New here? I love shalots tho – any pointers on how to peel them?

So sweet and soft and tender. The apple muffins were a huge hit yesterday morning, by the way! It seems like everyone is going nuts over shallots recently.

This looks amazing, that bit about the fork is funny, I am thinking this would be great smashed on bread points for brushetta.

Showed up the rest of the meal!

Mine looked white and yellow (probably from the delicious butter sauce). . or something Molly had a recipe for vinegar-roasted shallots recently that I really-really loved, so now I’m keen to try your buttered-up version :). It could be a side for a meat or fish dish, however I think we just had it with… yeah, I can’t remember. Made these last night and they were the most amazing thing ever.

Everything we grow, make and sell is 100% organic. Next post: chocolate walnut cookies + more flourless desserts, chocolate walnut cookies + more flourless desserts. Or use a wrought-iron frying pan (its the only one i use after that nonstick scare). Had to exercise extreme restraint when it came to that addictive buttery sweetness at the bottom of the pan—it was more than fantastic, especially when the juices mixed up with the rice. This dish looks amazing and right up my alley.

I know it isn’t technically a saute pan, but I would consider it a frying pan….

and even cut in two, they took much longer (around 1 hr) to cook, but this had the delicious side effect of reducing the juices to a thick caramel. Like big time. Caramelised shallots Side Serves 4 40 min These simple, savoury-sweet caramelised shallots are easy to make and go well with practically everything.

Peel the papery skin off the shallots, being careful to leave them whole as whole as possible.

There is a saying in my family (probably many families) “It tastes like Passover”, Before going to cedar I will be making pizza dough for the um-teenth time :o). * If yours, like mine, is not ovenproof, it works to start this dish in your frying pan then scrape the shallots and sauce into a baking dish when it’s ready to go in the oven.

Shallots? My mouth is watering as I write this :-). It makes an excellent accompaniment to beef, or you can add a bit of sophistication to bangers and mash. Well, I haven’t actually tried any of it yet, but if spending 2 hours (oh hell it was closer to 4 hours. I read the review and did what you said. You mentioned somewhere that you appreciate readers pointing out typos, so I thought I would mention that you wrote “overproof” instead of “ovenproof” in the note! You are killing me! OH. Preheat the oven to 400 degrees F. The shallots were absolutely perfect, and we poured the pan juices over the chicken, and just.. wow. this, however, looks heavenly.

YUM. holy crap! that post could have been about some food that i hate (although good luck finding one) and i would want to try it after reading your site. 1) we keep kosher, do you think this can be done with olive oil instead of butter? I don’t know if it was because I used a cast iron skillet or because I used balsamic vinegar, but my (high end gourmet) balsamic turned into a blackened, burnt, tough tar-like substance. That is, if they last that long. I just love balsamic and onion together (and separately!) These are amazing. 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.

But in I’m Planning A Dish For A Potluck Tonight World, how many does this serve as-is?

I can’t just give up and never have them again, so I will be attempting these on the bbq tonight.

I served them over some roasted chicken with fresh lemon.

YMMMM…. You certainly could, but I think you’ll find that the red wine has just the right level of zing left in it once cooked down with butter and sugar.

These look great, and they’ll be on my menu soon. I’m acquainted with the magic of *truly* caramelized sliced onions, and I love how easy it is to do these whole shallots in the oven. Sounds quite tasty, I bet these would go great on a pizza. I have one of Ina’s cookbooks, but not the one with this recipe. http://fieldsofcake.blogspot.com/2008/04/i-bestow-upon-theemy-ten-awardees.html. I’m going to have to get elastic waist pants if I keep cooking your recipes.

Interesting, I love caramelized onions, but never thought to do it to shallots. I roasted a pork tenderloin until just barely pink inside, cut it into chunky slices, then dumped the finished shallots over all.

I just made these and they are delicious. They were delicious and I think they are the new favorite side at Thanksgiving.

We are all so obedient!

. Where has this food blog been all of my life.

This looks amazing – I love shallots. Now, I think we already know that caramelized onions are the bees’ knees but these are even more spectacular and that is because of the vinegar that is glugged in, which gives it a slight tang raising the sweet-salty butteriness to a “I will never eat anything else for the rest of my life” experience.

i like to make caramelized onions with balsamic vinegaryum. They are easy to make and quite tasty! 1/4 teaspoon freshly ground black pepper

My fiancé and I made these a few months back after he gave me Ina’s Paris cookbook for Christmas. Great blog, BTW! There is something about butter and onions (or shallots) isn’t there? Thanks for the idea! Can I be honest a bit here? Wish me luck! Had it last night, was a big pain with peeling the shallots, and I thought the saute on the stove part was extraneous. Please no passover deserts. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. My school work be damned!) If I wanted to use cipollini onions in addition to the shallots, would that work too? Take a look.”, Me: “Thanks, Boss! A friend of mine claims that whenever I tell her about a recipe that I love, it starts like this, “1st you caramelize some onions….” Cannot wait to make these! These make everything better. Thank you! Nope. photos are killer I will try the recipe as written next time.

As always you tempt us with the most amazing dishes…thank you for sharing! YUM. If there are two small cloves inside, I then slit them too. Really Amazing… I am a huge fan… and so is my boyfriends belly! Make Me Keep This Promise: My next post will be about Passover dessert recipes.

This is a highly inadvisable action, as it will set off a trance-like reaction in which one must dip again, and again and instantly mute all thoughts of But This is Tremendously Unhealthy. 2 lbs was just enough for everyone. I am so excited!