This recipe would also work with small cipolline onions or larger torpedo-shaped shallots.
Recipe information
Yield
8 Servings
Ingredients
2½
⅔
6
¼
¼
¼
Preparation
Step 1
Bring shallots, vinegar, butter, bourbon, maple syrup, ¼ tsp. salt, and 2 cups water to a boil in a large skillet over medium-high heat. Cover, reduce heat, and simmer, adding water by the tablespoonful if needed, until shallots are crisp-tender and liquid is partly evaporated, 25–30 minutes.
Step 2
Uncover shallots and cook until liquid is evaporated and shallots begin to brown, about 5 minutes. Continue to cook, swirling pan often, until shallots and surface of skillet are covered in a rich brown caramel, about 6 minutes. Add ¼ cup water to skillet and stir to deglaze caramel and coat shallots. Season with salt and pepper. Transfer to a microwave-safe bowl and let cool.
Step 3
To reheat, cover bowl with plastic wrap and microwave on high in 30-second intervals, tossing in between, until heated through, about 2 minutes. Taste and adjust seasoning with salt, pepper, and vinegar if needed.
Step 4
Do Ahead: Shallots can be made 1 day ahead. Cover and chill.
Nutrition Per Serving
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Reviews (8)
Back to TopShallots have never tasted so good! Man, these are super tasty. I halved the recipe since it was just me and my spouse. The flavour is incredible and this recipe will definitely be made on the regular.
Anonymous
Toronto
10/13/2020
These were very good but not great, at least not without a few tweaks. First, I checked the shallots at about 25 minutes, and they were more than crisp tender. Well, most of them were. Some of the shallots were huge and therefore didn't cook as fast. Next time, I will halve large ones so they're the same size and start checking about 15 minutes. Also, the sauce was pretty vinegary. Next time I'll cut back on the vinegar a bit. Still, this was a nice accompaniment to the pork roast I made. I definitely don't think I'd make these to eat alone, but as a sort of condiment with meat they're lovely.
Anonymous
Chicago, IL
7/12/2020
This is a good way to glaze shallots or small onions. I used a bit over 2.5 pounds of shallots, cooking them in a 12 inch Staub braiser. They were pretty packed edge to edge and I didn't need the full 2 cups of water. The water was high enough to cover the shallots 2/3s of the way. They cooked to crisp tender a lot quicker than 20 minutes (I turned them a few times during cooking). I removed the shallots while the liquid reduced, then returned them once it got thick, so they would brown.
Anonymous
California
12/28/2019
This is the 3rd Thanksgiving in a row that I have made these shallots. I have to say, I'm not sure if there is a typo in the recipe or if I am doing something wrong, but I don't think 3 cups of liquid can evaporate/caramelize in 30 minutes of simmering. I usually have to cook these on the stovetop for something like 3 hours! That being said, my version comes out as more of a shallot "jam" and is a favorite Thanksgiving condiment. Would highly recommend!!
hauntedeggplant
Cleveland, OH
11/25/2019
These took longer than I expected (it took me much more than 6 min to get the sauce to cook down) and a bit of effort to get the skins off that many shallots, but they were absolutely worth it!!! The boyfriend immediately requested these go in the regular rotation, not just the holiday menu. We loved these so much and can’t wait to share the recipe with friends! I served these with grilled pork chops and baked sweet potatoes. Paired nicely with a Pinot Noir and a Riesling. The flavors went together beautifully.
cindyveevee
Orange County, CA
12/12/2018