There are a few food items that I love and use time and time again. Shallots are one of those items. When we first started seeing each other my fiancé had never had shallot, but we quickly changed that and it's now one of his favorite dishes. This recipe for Brown Butter Caramelized Shallots has become a favorite in our house. The nutty brown butter pairs deliciously with the sweetness of the shallots to make a dish you won't have any leftovers from.
What is the difference between a shallot and an onion
Shallots comes from the same family as onions, allium. Consider them cousins, though still very different. Shallots are smaller than the normal yellow onion. They are usually oblong and can have several cloves within each bulb. They have a delicate sweet flavor that is mild. You can use shallots in any recipe that calls for onions so long as you add the same volume of shallot to the recipe as you would have added for the onion.
Another great reason to be cooking shallots is that they are readily available all year. I’ve been finding them at more grocery stores recently, though buying them in bulk can still be hard if you live in a smaller market.
Why do chefs use shallots?
Chefs often use shallots because of the delicate flavor that shallots impart. Shallots can be used in everything from vinaigrettes, to side dishes or fried as a topping. They are versatile and let's face it, also really pretty.
How to caramelize shallots
For this recipe, you'll begin by browning the butter. Place putter into a light colored pan on medium heat and cook until the milk solids begin to brown at the bottom of the pan, Remove from heat and add all other ingredients. Bring to a simmer. Cook for 20 minutes, stirring on occasion, until shallots have browned and softened.
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Brown Butter Caramelized Shallots
Make a delicious, restaurant quality side dish for your next meal with this recipe for Brown Butter Caramelized Shallots.
- 6 Tbsp Butter
- 1 Pound Shallots peeled
- 6 Cloves Garlic Smashed
- 1 ½ Cups Vegetable Broth
- 2 Sprigs Rosemary
In a large light colored sauté pan, melt butter on medium heat. Continue to cook the butter until the milk solids fall to the bottom of the pan and begin to brown. Immediately remove from heat and scrape up the browned bits with a wooden spoon.
Add shallots, garlic and broth to the pan. Season to taste with salt and pepper. Add rosemary. Bring to a simmer and cook uncovered for 20 minutes. Stir pan occasionally
Cook until shallots have browned and softened. Serve warm and enjoy!
Does this recipe seem familiar? A version of it first appeared on my other website The Brooklyn Cook