Caramelized Shallots

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Served these for a dinner party and got raves and raves and raves. I'm going to try thise with cippolini onions next time. Should work just as well.

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I halved the recipe because I was only making enough for two people. I made these with steak and it was out of this world. Before this recipe I was unfamiliar with shallots but I will make this again and again!

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I was visiting with my guests while I fixed this for the first time and forgot to add both the vinegar and the parsley, but the dish was still out of this world. Every bite was devoured. The richness of the sauce was amazing--this recipe will be one of my standards from now on. I served it with mashed potatoes and that was a perfect pairing. The dish was expensive, though, with the price of shallots $5.00/pound, so for everyday meals I'll try it with onions.

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I have been serving these jewels for special meals a number of years now, and for most of that time my young niece and nephews refused to even taste them. However, last Thanksgiving my niece, now in college, announced at the table that she had dreamed of these shallots the night before and hoped that I would always make them for us. This has become a dish that is traditional at our house for Tday - something everyone looks forward to. I feel sure it will eventually end up on my niece's holiday table. Thank you, Ina.

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These are soooo easy and sooo yummy - you owe it to yourself to try this these. I use them as a terrific side dish to wow your family and friends!

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It was very good but also very very rich! I would save this recipe for holidays to avoid an expanding waistline haha!

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anyone who hasnt made these yet MUST try this. yes you can eat them alone but i added them to roasted carrots i made w/ olive oil, thyme, rosemary, parsley, and oregano. I roasted the carrots and made the shallots seperately then added them in together at the end.. seriously one of the best things ive ever had.

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I thought I would try this as a side dish and since I had quite a few shallots on hand. It was straight forward, easy and absolutely fabulous. Just the right combination of butter, sugar and vinegar. I did serve this as a side dish and then as a base for a tart/ quiche. They are also fabulous layered into a sandwich. Heaven in a bite!

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I made these for my big family on Christmas Eve with a beef rib roast. They were great with the meat, and by themselves too. My family was fighting over who got the last ones at the table, make more than 2lbs for 6 people! My uncle is still talking about them. I used white wine vinegar because that's what I had, and i threw a little thyme in there. They were beautiful, and I baked them off ahead of time and just popped them in the oven to reheat when the meat was resting, so easy, soooo good.

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These are so good. I almost ate them all myself. So delicious! You have to try them.