Made these for Thanksgiving and they were delicious! It’s also nice to have something that doesn’t need to be baked.
1¼ lbs. of medium shallots, trimmed
1 cup of chicken stock
½ cup dry white wine
2 Tbsp. unsalted butter
1 Tbsp. sugar
½ tsp. kosher salt
a few cranks of black pepper
1 tbsp. Butter to finish
Make sure all the shallots fit in a single layer in a large skillet, then add in all ingredients, except the last tbl of butter.
Bring to a boil over high heat, reduce to a simmer, and cook the shallots uncovered, shaking the skillet occasionally, until they’re completely tender and nearly collapsed. This only takes about 10 to 15 minutes. Raise the heat to medium and cook shallots, shaking to turn, until they start to brown all over and are coated in a thick syrup, then stir another tablespoon of butter until melted.
You can make these earlier in the day and reheat in the skillet, adding a little water or wine if needed.
"Wow, this recipe looks amazing! I love how simple it is to make, especially with minimal ingredients. Perfect for a busy Thanksgiving!"
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"I’ve never cooked shallots like this before! Do you think I could substitute vegetable stock for chicken stock to make it vegetarian?"
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I think that using vegetable stock would work just fine as long as it has a nice, light flavor.
Delete"Tried this yesterday and it turned out so good! The caramelized shallots were a huge hit at dinner."
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"Thank you for sharing! This is exactly the kind of side dish I’ve been looking for—quick, flavorful, and no oven required!"
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"How long do these keep in the fridge? I’d love to make them a day ahead of Thanksgiving to save time."
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I think you’d have no problem doing them up to 3 days in advance and reheating.
Delete"The wine adds such a nice depth of flavor. I used a Sauvignon Blanc and it was perfect. What wine do you recommend?"
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I think your main course is going to drive the wine selection. At thanksgiving, which is when I made this, we like an full bodied, American wine like a good Sonoma red Zinfandel.
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