Forget caramelized onions, caramelized shallots deserve their time in the sun—or over the fire, as it were. Sweet, savory, and luxuriously dressed in butter, wine, and stock, they’re an easy holiday side dish that looks as impressive as it tastes. Former BA editor Claire Saffitz swears by serving these glossy shallots at her family’s Thanksgiving dinner, but they’re just as perfect alongside roast chicken, roast beef, or even a celebratory vegetarian main course. With only 20 minutes of cooking time, this caramelized shallots recipe strikes the ideal balance of elegance and ease—making it a dish you’ll want to repeat year after year.
Tips and variations
- To peel shallots, slice off the tip and trim the root just enough so the shallot still holds together. Run the tip of a paring knife down one side of the papery skin, just deep enough to cut through the outer layer. Use your fingers or the side of the knife to lift the cut edge at one corner, then peel away the top layer.
- Swap chicken broth for vegetable stock to make this dish vegetarian-friendly and the butter for a nondairy butter substitute to make them vegan-friendly.
- Add a splash of balsamic vinegar, sherry vinegar, or red wine vinegar at the end for extra brightness and a tangy punch.
- Add a sprig of fresh rosemary or thyme to the simmering shallots for a fragrant touch.
Serving suggestions
- Serve these caramelized shallots as a Thanksgiving side dish with roast turkey or glazed ham.
- Deglaze the sauté pan with the liquid from cooking 12 oz. rigatoni or buccatini; then make shallot pasta with the caramelized alliums and tons of Parmesan.
- Spoon them over creamy mashed potatoes, polenta, or risotto for a gluten-free alternative to gravy.
- Toss with roasted vegetables or sautéed green beans and top with crispy fried onions for a twist on your favorite holiday casserole.
- Use leftovers to top grain bowls, sandwiches, salads, or pizzas.
Recipe information
Total Time
20 minutes
Yield
6 servings
Ingredients
Preparation
Step 1
Warm 2 Tbsp. extra-virgin olive oil in a medium stainless-steel or nonstick skillet over medium-high heat; add 1¼ lb. small shallots, peeled, and cook, mostly undisturbed, until golden brown on at least one side, 5–8 minutes.
Step 2
Add 1 cup low-sodium chicken broth, ½ cup dry white wine, 2 Tbsp. unsalted butter, 1 Tbsp. sugar, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; season generously with freshly ground black pepper. The liquid will mostly cover the shallots, but some may be left unsubmerged. Bring to a simmer; reduce heat and cook, uncovered and tossing occasionally, until shallots are tender and liquid is syrupy and coats shallots, 10–15 minutes.
Step 3
Remove from heat; stir in remaining 1 Tbsp. unsalted butter, swirling pan until butter melts. Taste and adjust seasoning with more salt and pepper, as needed. Serve shallots immediately.
Do Ahead: Caramelized shallots can be made 3 days ahead. Store in an airtight container and chill. To reheat, transfer to a pan with a little water, cover, and place over low heat until warmed through.
