Sticky caramelised balsamic shallots that make a dream side dish! This is a three-ingredient, one pan stovetop recipe. We don't use the oven, it's ready in 20 minutes and it reheats well so you can make it in advance. Does it get simpler?
The sticky balsamic glaze on these caramelised balsamic shallots is full of umami flavour and the sweetness of the shallots really comes through against the tang of the balsamic vinegar. We caramelise the shallots in butter and monitor the heat to achieve a perfectly cooked shallot that is caramelised evenly on the outside and soft and tender on the inside.
There's no added sugar due to the natural sugar in shallots that caramelises with the bubbling butter, and my main tip for this recipe is not to make it when you're hungry as the smell of shallots caramelising in butter is one that will make you climb the walls if you're even slightly peckish.
These sticky caramelised balsamic shallots make a great side dish for roast dinner like lamb rump, alongside some crispy roast potatoes and maybe a sophisticated truffle asparagus broccoli puree.
I also eat them by themselves, there's no shame in admitting that.
I usually allow four caramelised balsamic shallots per person as a side dish, they are incredibly moreish!
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Ingredients
- Shallots
- Butter
- Balsamic vinegar
- Salt and pepper
See recipe card for quantities.
Instructions
Carefully peel and then top and tail your shallots with a sharp knife to remove the root and the shoot.
Remove all the papery layers and ensure they are approximately all the same size, so if any are particularly large, remove an extra layer to bring them in line with the others.
We want them to stay together in one piece, so be sure that you don't slice too high above the root or they will fall apart.
Heat the butter in a high sided frying pan or saucepan on medium heat and wait until it stops crackling before adding the shallots.
Sprinkle over some salt to help them release their water and cook faster.
Stir occasionally to ensure even browning on all sides.
After around 10 minutes, test if the shallots are cooked by poking with a sharp knife to see how tender they are. If it goes in easily, they are ready.
Pour the balsamic vinegar onto the caramelised shallots - it will bubble ferociously, and you will get a strong smell of vinegar.
Quickly swill the caramelised balsamic shallots round the pan for a few more seconds, add a twist of cracked black pepper and then turn off the heat.
Remove the balsamic shallots into a warmed dish using a slotted spoon and serve immediately.
Substitutions and variations
Here are a few ways you can change up this caramelised balsamic shallots recipe to suit you.
- Vinegars - instead of balsmic try a sherry vinegar
- Herbs - try adding some herbs, or even rosemary salt to add even more flavour.
- Vegan - use a dairy free butter or neutral cooking oil instead of butter
Equipment
I like to use a saucepan or deep-sided frying pan that has good and even heat distribution. Anything too flimsy will burn the butter. Enamelled cast iron is good, or a really decent metal saucepan like All Clad that might be expensive but will last forever and can be used on both gas and induction.
I use Robert Welch Knives - it's what I trained with at chef school and they are brilliant.
Storage
Store leftovers in the fridge and reheat in the oven for 10 minutes when needed.
These ingredients don't stand up well to freezing.
Top tip
Turn the heat up and down to moderate how browned the shallots get and how quickly. What we don't want is for them to be burnt on the outside and still raw and crispy on in the inside! A slow and steady caramelisation is ideal.
Caramelised Balsamic Shallots
Equipment
- 1 knife
- 1 Chopping board
- 1 Saucepan
Ingredients
- 500 grams shallots
- 50 grams butter
- 1 tablespoon balsamic vinegar
- Salt and pepper
Instructions
- Carefully peel and then top and tail your shallots with a sharp knife to remove the root and the shoot.
- Remove all the papery layers and ensure they are approximately the same size, so if any are particularly large, remove an extra layer to bring them in line with the others.
- We want them to stay together in one piece, so be sure that you don't slice too high above the root or they will fall apart.
- Heat the butter in a high sided frying pan or saucepan on medium heat and wait until it stops crackling before adding the shallots.
- Sprinkle over some salt to help them release their water and cook faster.
- Stir occasionally to ensure even browning on all sides.
- After around 10 minutes, test if the shallots are cooked by poking with a sharp knife to see how tender they are. If it goes in easily, they are ready.
- Pour the balsamic vinegar onto the caramelised shallots - it will bubble ferociously, and you will get a strong smell of vinegar.
- Quickly swill the caramelised balsamic shallots around the pan for a few more seconds, add a twist of cracked black pepper and then turn off the heat.
- Remove the balsamic shallots into a warmed dish using a slotted spoon and serve immediately.
Carolyn says
These were delicious. I never thought of adding balsamic vinegar before! I could have eaten a whole bowl of them!
Toby says
Definitely going to try these out - look delicious - wondering if they would make a nice canapé for a dinner party?
Rosanna Stevens says
Yes, you could definitely serve these with cocktail sticks as a canape! Perhaps with a piece of goat cheese on there too...
Charly says
We all loved these with our Sunday roast this weekend. Thanks Rosie!