Peel the shallots:
Try not to trim the root end too much because you want all the layers of the shallots to hold together. You can also blanch the shallots for 30 seconds in boiling water to make peeling easier.
Make sure all the shallots fit in a single layer in a large skillet, then pour in a cup of chicken stock, ½ cup dry white wine, 2 Tbsp. unsalted butter, 1 Tbsp. sugar, ½ tsp. kosher salt, and a few cranks of black pepper (white pepper if you want to be fancy). The liquid should mostly cover the shallots, but it’s okay if they’re not fully submerged.
Bring to a boil over high heat, reduce to a simmer, and cook the shallots uncovered, shaking the skillet occasionally, until they’re completely tender and nearly collapsed. This only takes about 10 to 15 minutes. Raise the heat to medium and cook shallots, shaking to turn, until they start to brown all over and are coated in a thick syrup, then stir another tablespoon of butter until melted.
You really want to serve them hot, so don’t try to make them in advance.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (184g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 44 (33%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||7 %|
|Saturated Fat 2.7g||14 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 12.6mg||4 %|
|Sodium 227.3mg||8 %|
|Potassium 404.5mg||11 %|
|Total Carbohydrate 18.8g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 18.8g|
|Protein 4.4g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 135
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