Caramelized Shallots
Forget caramelized onions, caramelized shallots deserve their time in the sun—or over the fire, as it were. Sweet, savory, and luxuriously dressed in butter, wine, and stock, they’re an easy holiday side dish that looks as impressive as it tastes.
Ingredients · Servings 6
- 2 Tbsp. extra-virgin olive oil
- 1¼ lb. small shallots, peeled
- 1 cup low-sodium chicken broth
- ½ cup dry white wine
- 3 Tbsp. unsalted butter, divided
- 1 Tbsp. sugar
- ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
- Freshly ground black pepper
Method · 20 min
- 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.
- 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.
- 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.