epicurious
Caramelized Shallots
Seared and simmered in white wine and chicken broth, these buttery caramelized shallots are an ideal holiday side dish. Stack the leftovers on a sandwich.
👥 6 Servings⏱️ Prep & Cook: 20 min👤 Claire Saffitz📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pan
📝 Preparation Steps
1
Warm 2 Tbsp. extra-virgin olive oil in a medium stainless-steel or nonstick skillet over medium-high heat; add 1¼ lb. small shallots, peeled, and cook, mostly undisturbed, until golden brown on at least one side, 5–⏱️ 8 minutes.
. extra-virgin olive oil2 Tbsp¼ lb. small shallots, peeled1
2
Add 1 cup low-sodium chicken broth, ½ cup dry white wine, 2 Tbsp. unsalted butter, 1 Tbsp. sugar, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; season generously with freshly ground black pepper. The liquid will mostly cover the shallots, but some may be left unsubmerged. Bring to a simmer; reduce heat and cook, uncovered and tossing occasionally, until shallots are tender and liquid is syrupy and coats shallots, 10–⏱️ 15 minutes.
low-sodium chicken broth1 cup. unsalted butter, divided3 Tbsp. sugar1 TbspFreshly ground black pepper
3
Remove from heat; stir in remaining 1 Tbsp. unsalted butter, swirling pan until butter melts. Taste and adjust seasoning with more salt and pepper, as needed. Serve shallots immediately. Do Ahead: Caramelized shallots can be made 3 days ahead. Store in an airtight container and chill. To reheat, transfer to a pan with a little water, cover, and place over low heat until warmed through.
. unsalted butter, divided3 Tbsp
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