Glazed Shallots
Updated Nov. 9, 2023
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¼pounds (about 36) small shallots, peeled
- ½cup white wine
- 1cup homemade or low-sodium chicken stock
- 1tablespoon sugar
- 1teaspoon kosher salt
- 3tablespoons unsalted butter
- A few grinds black pepper
Nutritional analysis per serving (6 servings)
153 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 3 grams protein; 340 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a skillet just large enough to hold the shallots in a single layer, combine the shallots, wine, stock, sugar, salt and 2 tablespoons of the butter. Place over high heat, bring to a boil, lower to a simmer and cook, uncovered, until the liquid evaporates and the shallots are very tender, about 10 to 15 minutes.
- Step 2
Raise heat to medium high and cook, shaking the pan frequently, until the shallots begin to brown and are coated with a thick syrup. Remove from heat and add the final tablespoon of butter, shaking the pan until it is melted and incorporated. Serve immediately.
Private Notes
Comments
Absolutely delicious, after a test last night they've made the cut for Thanksgiving. I did find the following: It took significantly longer than 10-15 minutes for my shallots to become completely tender. They weren't unusually large. I cooked them for nearly 30 minutes and wish I would have gone another 5. I also wanted for more glaze as it is addicting... not too sweet but slightly sticky in the best way...I plan on doubling all ingredients other than the shallots for assurance.
I found that the shallots were easier to peel when I put them in boiling water for 30 seconds. I also made them in advance then reheated the shallots and sauce adding the 3rd tablespoon of butter.
Made per recipe and delightfully delicious outcome as Thanksgiving 2021 season side dish. Have been using shallots in cooking as ingredient for decades but never thought to glaze them to serve solo until this year. This recipe and others for glazed shallots will now be in regular line ups at all times of year. For these: *can be made ahead and reheated, *size of shallots will impact time to be done (duh ;-) ), mine took a bit more than 15 min, *used less than specified salt.
I made this for thanksgiving thanks to Claire saffitz, delicious nonetheless but took me literally forever for my sauce to become a glaze. By the time it was a glaze I think my shallots were overcooked. I tried making the recipe again and the same thing happened. I will keep tweaking the recipe until this isn’t the case bc these are amazing, even when they’re not exactly how they’re supposed to be.
This was really good. Ours took a lot longer to cook but I just kept cooking until all of the liquid evaporated.
Making this right now. The recipe never mentions the pepper. Bon appétit’s version does at lease.
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