She had a wonderful show on French made easy and I want to do the lemon chicken too, which these were served with. But these caramelized shallots looked so unbelievable that I did them with my pork tenderloin with Madeira sauce. These shallots, served on the side, would go with so many meat dishes/poultry dishes.
CARAMELIZED SHALLOTS:
6 Tbls. (3/4 stick) unsalted butter
2 pounds fresh shallots, peeled with roots intact
(they should all be of comparable size)
3 Tbls sugar
3 Tbls good red wine vinegar (I used balsamic and
I think Ina did too) You may need a bit more.
1/2 tsp. kosher salt
1/4 tsp freshly ground pepper
2 Tbls chopped fresh parsley (optional)
Preheat oven to 400 degrees F.
Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. (I found I had to use a tongs to turn them so each was browning on at least two sides.)
Add the vinegar, salt and pepper and toss to coat.
Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. (I found 15 minutes was plenty but I also did them on the stove-top a bit longer too.) Season to taste (I found them fine the way they were), sprinkle with parsley and serve hot on the side.
Episode#IG1C19
CARAMELIZED SHALLOTS:
6 Tbls. (3/4 stick) unsalted butter
2 pounds fresh shallots, peeled with roots intact
(they should all be of comparable size)
3 Tbls sugar
3 Tbls good red wine vinegar (I used balsamic and
I think Ina did too) You may need a bit more.
1/2 tsp. kosher salt
1/4 tsp freshly ground pepper
2 Tbls chopped fresh parsley (optional)
Preheat oven to 400 degrees F.
Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. (I found I had to use a tongs to turn them so each was browning on at least two sides.)
Add the vinegar, salt and pepper and toss to coat.
Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. (I found 15 minutes was plenty but I also did them on the stove-top a bit longer too.) Season to taste (I found them fine the way they were), sprinkle with parsley and serve hot on the side.
Episode#IG1C19