Ina Garten’s Caramelized Shallots are made with unsalted butter, fresh shallots, sugar, red wine vinegar, kosher salt, ground black pepper, and parsley, and take just 40 minutes to be ready!
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? Why You’ll Love This Caramelized Shallots Recipe:
- Delightful Flavor: Sweet-savory blend.
- Easy Ingredients: Simple pantry staples.
- Versatile Pairing: Elevates any dish.
- Effortless Prep: Quick and accessible.
❓ What Is Ina Garten’s Caramelized Shallots Recipe?
Ina Garten’s Caramelized Shallots recipe combines shallots in butter and sugar, then roasting them with red wine vinegar until tender and golden brown, resulting in a deliciously sweet and savory side dish.
? Ina Garten Caramelized Shallots Ingredients
- 6 tablespoons (3/4 stick) unsalted butter
- 2 pounds fresh shallots, peeled, with roots intact
- 3 tablespoons sugar
- 3 tablespoons good red wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
? How To Make Ina Garten Caramelized Shallots
- Turn the oven on high heat (400 degrees).
- Toss the shallots and sugar with the melted butter in a 12-inch ovenproof sauté pan until well coated.
- Toss the shallots every so often as they cook for 10 minutes over medium heat, or until they begin to brown. Combine with the vinegar, salt, and pepper, then mix thoroughly.
- Roast the shallots in a sauté pan in the oven until they are soft, about 15 to 30 minutes, depending on their size. Add seasoning, garnish with parsley, and serve hot.
? Recipe Tips
- Even Coating: Ensure the shallots are thoroughly coated in the butter-sugar mixture before roasting to achieve uniform caramelization.
- Watch Closely: Keep an eye on the shallots as they cook to prevent burning, adjusting the heat if necessary.
- Size Matters: Choose shallots of similar size to ensure even cooking.
- Customization: Experiment with different herbs or additional seasonings to tailor the dish to your taste preferences.
? What To Serve With Caramelized Shallots?
Serve Caramelized Shallots with Chicken Marsala, Osso Buco, Chicken Cordon Bleu, Spinach Quiche, Lobster Tail, Stuffed Bell Peppers, Baked Pork Chops, Spring Green Risotto, Midnight Pasta, and Pastitsio.
? How To Store Leftovers Caramelized Shallots?
- In The Fridge: Keep leftover caramelized shallots in an airtight container in the refrigerator for 3 to 4 days.
- In The Freezer: Freeze-cooled leftover caramelized shallots in a freezer-safe container or bag for up to 3 months.
? How To Reheat Leftovers Caramelized Shallots?
- Oven: Place leftover caramelized shallots in a baking dish covered with foil and reheat in a preheated oven at 350°F for 10 minutes, or until heated through.
- Stove: Reheat leftover caramelized shallots in a skillet over medium heat for 5 minutes, stirring occasionally, until warmed.
- Microwave: Heat leftover caramelized shallots in a microwave-safe dish for 30-60 seconds, stirring occasionally, until heated.
FAQs
Why didn’t caramelized shallots brown evenly?
Your caramelized shallots may not brown evenly due to overcrowding the pan, which can result in uneven heat distribution.
Why do my caramelized shallots turn out too sweet?
Your caramelized shallots can turn out too sweet if too much sugar is added or if they are cooked for too long.
Why are my caramelized shallots becoming too soft?
Your caramelized shallots can become too soft if they are cooked for too long or at too low of a temperature.
Why do my caramelized shallots have a burnt taste?
Your caramelized shallots may have a burnt taste due to an insufficient butter-to-sugar ratio, leading to the sugars caramelizing too quickly and burning.
Try More Ina Garten Recipes:
Ina Garten Caramelized Shallots Nutrition Facts
Amount Per Serving
- Calories 37
- Total Fat 2.4g
- Cholesterol 0mg
- Sodium 3mg
- Total Carbohydrate 3.8g
- Dietary Fiber 0.6g
- Sugars 2g
- Protein 0.5g
Ina Garten Caramelized Shallots
Description
Ina Garten’s Caramelized Shallots are made with unsalted butter, fresh shallots, sugar, red wine vinegar, kosher salt, ground black pepper, and parsley, and take just 40 minutes to be ready!
Ingredients
Instructions
- Turn the oven on high heat (400 degrees).
- Toss the shallots and sugar with the melted butter in a 12-inch ovenproof sauté pan until well coated.
- Toss the shallots every so often as they cook for 10 minutes over medium heat, or until they begin to brown. Combine with the vinegar, salt, and pepper, then mix thoroughly.
- Roast the shallots in a sauté pan in the oven until they are soft, about 15 to 30 minutes, depending on their size. Add seasoning, garnish with parsley, and serve hot.
Notes
- Even Coating: Ensure the shallots are thoroughly coated in the butter-sugar mixture before roasting to achieve uniform caramelization.
Watch Closely: Keep an eye on the shallots as they cook to prevent burning, adjusting the heat if necessary.
Size Matters: Choose shallots of similar size to ensure even cooking.
Customization: Experiment with different herbs or additional seasonings to tailor the dish to your taste preferences. - Customization: Experiment with different herbs or additional seasonings to tailor the dish to your taste preferences.