Caramelized Shallots

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this with basalmic instead of wine vinegar because it was all I had, and it was sooo delicious! Will try next time with wine vinegar to stay true to the recipe but if you're in a pinch, basalmic works well too! I did boil my shallots to take the skin off. After boiling, I cut the tip off with a knife and "Pushed" the shallot out of the skin....worked perfectly!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is an amazing recipe and it is easy. If you drop the shallots into a pot of boiling water for a minute and then drain them, the skins can be easily removed. Just snip the roots off at the end to keep the shallot whole, if you cut too far in, they fall apart. The flavor is just delicious, sweet, yet slightly tart. Every time I have made them at a dinner party, every person wants the recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

wonderful! I'll admit to even snacking on a few cold ones the next day and they were still tasty.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is probably one of my very favorite recipes. Can't wait for Costco to get in the big bags of shallots for not much money so I can make it more often.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Sweet! This is an excellent side dish to almost any meal.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Loved this recipe, followed it exactly. Served it with roast beef and mashed potatoes. We could have eaten the Schallots without the meat.
Thanks, Ina.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I love this simple recipe. Top asparagus, salmon and/or pot roast with this and you'll never be lonely.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These are so good and fancy and are great with steak.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

But a bit too sweet for me. I would cut back on the sugar next time.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I'm still a new cook and read through the recipe rather quickly and thought they should be in the oven for a full 30 minutes. After 15 minutes they were burnt. However, I had stirred them about 7 minutes in and tasted the spoon and they tasted delicious. We salvaged what we could and I will definitely cook this again, just not leave it in the oven so long! 10 minutes at the most.