Best 12 Glazed Shallots Recipes

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Glazed shallots are a delicious and versatile side dish or condiment that can be used to add a touch of sweetness and sophistication to any meal. They are made by slowly cooking shallots in a mixture of butter, sugar, and vinegar until they are caramelized and tender. The resulting shallots are glossy and have a complex flavor that is both sweet and savory. They can be served as a side dish or used as a topping for salads, grilled meats, fish, or vegetables.

Check out the recipes below so you can choose the best recipe for yourself!

HONEY-GLAZED CARROTS AND SHALLOTS



Honey-Glazed Carrots and Shallots image

Categories     Vegetable     Side     Christmas     Thanksgiving     Vegetarian     Carrot     Fall     Honey     Shallot     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 11

2 lb carrots (10 medium), cut diagonally into 3/4-inch-thick pieces
1 lb small shallots (12), peeled and trimmed, keeping root ends intact
2 tablespoons unsalted butter, cut into bits
3/4 teaspoon salt
1 1/2 cups water
1 cup chicken broth
1/3 cup white Port
1/3 cup mild honey
2 teaspoons chopped fresh dill (optional)
2 teaspoons chopped fresh chives (optional)
1/4 teaspoon black pepper

Steps:

  • Spread carrots and shallots evenly in a 12-inch heavy skillet, then dot with butter and sprinkle with salt. Whisk together water, broth, Port, and honey and pour over vegetables. Cover skillet with a lid (or tightly with foil) and simmer over moderate heat until vegetables are tender when pierced with a paring knife, about 20 minutes.
  • Transfer vegetables with a slotted spoon to a bowl and boil liquid over moderately high heat, uncovered, until syrupy and reduced to about 3 tablespoons, about 15 minutes. Return vegetables to skillet and gently stir to coat with glaze. Sprinkle with dill and chives (if using) and pepper.

MUSTARD-GLAZED SHALLOTS AND CARROTS



Mustard-Glazed Shallots and Carrots image

The mustard-brown sugar glaze gives these roasted vegetables a flavorful lift.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 50m

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
3 tablespoons grainy mustard
3 tablespoons packed light-brown sugar
1 tablespoon cider vinegar
1 1/2 pounds shallots (about 12), root ends trimmed
1 pound medium carrots, cut into 2 1/2-inch pieces
Coarse salt and ground pepper
2 tablespoons unsalted butter

Steps:

  • Preheat oven to 450 degrees, with rack in middle. In a small bowl, whisk together oil, mustard, brown sugar, and vinegar. In a roasting pan, toss shallots and carrots with mustard mixture. Season with salt and pepper. Arrange vegetables in a single layer and roast until they are beginning to brown and are tender when pierced with a knife, about 40 minutes, stirring halfway through. Stir in butter and serve warm.

Nutrition Facts : Calories 157 g, Fat 6 g, Fiber 2 g, Protein 2 g

GLAZED SHALLOTS



Glazed Shallots image

Provided by Molly O'Neill

Categories     side dish

Time 25m

Yield 6 servings

Number Of Ingredients 7

1 1/4 pounds (about 36) small shallots, peeled
1/2 cup white wine
1 cup homemade or low-sodium chicken stock
1 tablespoon sugar
1 teaspoon kosher salt
3 tablespoons unsalted butter
A few grinds black pepper

Steps:

  • In a skillet just large enough to hold the shallots in a single layer, combine the shallots, wine, stock, sugar, salt and 2 tablespoons of the butter. Place over high heat, bring to a boil, lower to a simmer and cook, uncovered, until the liquid evaporates and the shallots are very tender, about 10 to 15 minutes.
  • Raise heat to medium high and cook, shaking the pan frequently, until the shallots begin to brown and are coated with a thick syrup. Remove from heat and add the final tablespoon of butter, shaking the pan until it is melted and incorporated. Serve immediately.

GLAZED SHALLOTS



Glazed Shallots image

Either roasted chicken or pork is a fine partner for this tangy-sweet side.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h

Number Of Ingredients 6

1 tablespoon olive oil
1 pound small shallots (about 12), peeled, leaving stem ends intact, halved lengthwise if large
1 teaspoon grated orange zest and 1/2 cup juice (from about 2 oranges)
1/2 cup cider vinegar
3 tablespoons light-brown sugar
Coarse salt and ground pepper

Steps:

  • In a large skillet, heat oil over medium-high. Add shallots, and cook, stirring frequently, until lightly browned, about 5 minutes.
  • Add 1 3/4 cups water, orange zest and juice, vinegar, and sugar; season with salt and pepper. Bring to a boil, and cook over medium heat until most of the liquid has evaporated, shallots are tender enough to be easily pierced with the tip of a knife, and liquid is syrupy, 35 to 40 minutes. (Raise heat to high for a few minutes if shallots are tender but not quite glazed.) Serve.

GLAZED SHALLOTS



Glazed Shallots image

Forget about using shallots in a recipe. Eating them glazed is it's own side dish. Everyone who taste this, loves it. I don't know the cooking time.

Provided by Across the Ocean

Categories     Onions

Time 7m

Yield 4 serving(s)

Number Of Ingredients 4

20 french shallots
2 ounces margarine
1 tablespoon sugar
salt and pepper, to taste

Steps:

  • Peel the shallots.
  • Melt 2 ounces margarine in heavy pot.
  • Add the whole shallots.
  • Sprinkle with sugar.
  • Season to taste with salt and pepper.
  • Fill pot with water just to cover shallots and cook over a medium-high heat until the water has completely evaporated, stirring occasionally with a wooden spoon.

Nutrition Facts : Calories 186.1, Fat 11.5, SaturatedFat 2, Sodium 145.7, Carbohydrate 20.1, Sugar 3.1, Protein 2.6

MADEIRA-GLAZED SHALLOTS



Madeira-Glazed Shallots image

Categories     Side     Christmas     Fortified Wine     Winter     Shallot     Bon Appétit     Kidney Friendly     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 18

Number Of Ingredients 5

1 tablespoon butter
18 shallots, peeled
1 1/2 cups Madeira
3/4 cup canned low-salt chicken broth
3 tablespoons honey

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until golden, about 10 minutes. Stir in Madeira, broth and honey. Simmer until shallots are tender and liquid is reduced to glaze, about 1 hour 10 minutes. (Glazed shallots can be made 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring often, before serving.)

HONEY GLAZED SHALLOTS



Honey Glazed Shallots image

From 365 Low Fat Recipes. I will omit the mint when making this. Make sure your shallots are all about the same size.

Provided by dicentra

Categories     Onions

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb shallot
2 teaspoons butter
1 tablespoon honey
salt and pepper
1 cup chicken broth (or vegetable)
1 tablespoon chopped parsley
1 tablespoon chopped of fresh mint

Steps:

  • Trim ends and tips from shallots. Remove papery skins.
  • In a large nonstick skillet, melt butter over medium heat.
  • Stir in honey. Add shallots salt and pepper.
  • Pour in chicken broth and bring to a simmer.
  • Cook, uncovered, shaking pan several times, until shallots are tender and almost all of the liquid has evaporated to a glaze, 25-30 minutes.
  • Stir in parsley and mint before serving.

GLAZED SHALLOTS WITH CHILE AND THYME



Glazed Shallots with Chile and Thyme image

Choose shallots that are all about the same size so that they soften evenly as they cook. And if spicy is not your thing, skip the Fresno chiles.

Provided by Molly Baz

Categories     Bon Appétit     Side     Winter     Shallot     Chile     Thyme     Vinegar     Peanut Free     Soy Free     Tree Nut Free     Wheat/Gluten-Free     Holiday 2018

Yield 8 servings

Number Of Ingredients 7

4 Tbsp. unsalted butter
1 1/2 lb. medium shallots, peeled, halved if large
Kosher salt
3 Tbsp. sherry vinegar or red wine vinegar
3 large sprigs thyme, plus 1 tsp. thyme leaves for serving
2 red Fresno chiles, halved lengthwise, seeds removed
1 Tbsp. sugar

Steps:

  • Preheat oven to 400°F. Heat butter in a large skillet over medium, swirling until foaming subsides. Arrange shallots in a single layer in skillet, flat or cut side down where possible. Season well with salt and cook, undisturbed, until deep golden brown underneath, about 5 minutes. Turn and cook until deep golden brown on the other side, about 5 minutes. Add vinegar and 1 cup water, then add thyme sprigs, chiles, and sugar and swirl skillet to combine. Bring liquid to a boil; reduce heat so liquid is at a simmer. Transfer skillet to oven and roast shallots, turning halfway through, until sauce is reduced to a glaze and a paring knife easily slides through centers, 35-40 minutes. Taste and season with more salt if needed.
  • Spoon shallots and glaze into a serving dish and top with thyme leaves.
  • Do Ahead
  • Shallots can be cooked 2 days ahead. Gently reheat in a large saucepan (or in the microwave in 30-second intervals) with a little water to loosen up glaze.

TAMARIND-GLAZED SHALLOTS(SYRIA)



Tamarind-Glazed Shallots(Syria) image

Claudia Roden's family, which was originally from Syria, always served this sweet-and-sour Syrian recipe at picnics. From Food and Wine magazine.

Provided by Sharon123

Categories     Onions

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 5

1 1/2 lbs shallots (or pearl onions)
3 tablespoons extra-virgin olive oil
2 cups water
1 tablespoon tamarind paste (see Note)
1 tablespoon sugar

Steps:

  • Cook the shallots in a medium saucepan of boiling water for about 5 minutes to loosen the skins. Let cool slightly, then peel them.
  • Heat the oil in a large skillet. Add the shallots and cook over moderately high heat for 5 minutes. Reduce the heat to moderately low and cook, shaking the skillet and turning the shallots, until lightly browned, about 5 minutes longer.
  • Bring the 2 cups of water to a boil in a saucepan. In a medium heatproof bowl, combine the tamarind with the sugar, add the boiling water and stir until the sugar dissolves. Pour the tamarind mixture over the shallots and stir well. Cover the skillet and cook over low heat until the shallots are soft, about 25 minutes. Add water as needed to keep the shallots from drying out.
  • Using a slotted spoon, transfer the shallots to a plate. Cook the sauce over high heat until reduced to a glaze, about 10 minutes. Return the shallots to the skillet and toss to coat in the glaze. Season with salt and pepper and let cool. Cover and refrigerate for at least 1 hour or overnight. Serve cold.
  • Note: Tamarind concentrate is available at Asian markets or sometimes in the ethnic isle of the grocery store.

PORT-GLAZED ONIONS AND SHALLOTS



PORT-GLAZED ONIONS AND SHALLOTS image

Categories     Vegetable

Yield 8 servings

Number Of Ingredients 7

1 10-oz pkg red pearl onions
1 10-oz pkg golden pearl onions
1 10-oz pkg shallots
2 tablespoons butter
1 cup ruby port
1/3 cup low-sodium chicken broth
2 teaspoons red wine vinegar

Steps:

  • Blanch onions and shallots for 2 minutes. Drain. Peel onions & shallots, trimming any roots off ends. Melt butter in heavy medium skillet over medium high heat. Add onions and shallots. Stir to coat. Sprinkle with salt and pepper. Add port, broth and vinegar and bring to simmer. Reduce heat to medium; cover and simmer until onions and shallots are tender, about 15 minutes. Uncover and simmer until liquids are reduced to glaze, stirring occasionally, about 20 minutes. Season with salt and pepper (Can be made 1 day ahead. Rewarm over low heat before serving).

MUSTARD-GLAZED SHALLOTS AND CARROTS



MUSTARD-GLAZED SHALLOTS AND CARROTS image

Categories     Vegetable

Yield 8 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
3 tablespoons grainy mustard
3 tablespoons packed light-brown sugar
1 tablespoon cider vinegar
1 1/2 pounds shallots (about 12), root ends trimmed
1 pound medium carrots, cut into 2 1/2-inch pieces
Coarse salt and ground pepper
2 tablespoons unsalted butter

Steps:

  • Preheat oven to 450 degrees, with rack in middle. In a small bowl, whisk together oil, mustard, brown sugar, and vinegar. In a roasting pan, toss shallots and carrots with mustard mixture. Season with salt and pepper. Arrange vegetables in a single layer and roast until they are beginning to brown and are tender when pierced with a knife, about 40 minutes, stirring halfway through. Stir in butter and serve warm.

GLAZED SHALLOTS



Glazed Shallots image

Number Of Ingredients 7

1 1/4 pounds medium shallots, peeled
1 cup chicken stock
1/2 cup dry white wine
2 tablespoons butter
1 tablespoon sugar
1/2 teaspoon salt
1./2 teaspoon black pepper

Steps:

  • 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.

Tips:

  • Choose the right shallots: Look for shallots that are firm and have no signs of sprouting or bruising.
  • Peel the shallots properly: To easily peel shallots, cut off the root end and make a shallow cut around the top of the shallot. Place the shallot in a bowl of boiling water for 30 seconds to 1 minute, then transfer to a bowl of ice water to stop the cooking process. The skin should now slip off easily.
  • Slice the shallots evenly: For even cooking, slice the shallots into uniform pieces.
  • Use a good quality balsamic vinegar: The quality of the balsamic vinegar you use will greatly affect the taste of the final dish. Look for a vinegar that is aged for at least 12 years and has a thick, syrupy consistency.
  • Reduce the balsamic vinegar: Reducing the balsamic vinegar concentrates its flavor and makes it sweeter. To reduce the vinegar, simmer it in a saucepan over low heat until it has thickened and reduced by about half.
  • Don't overcrowd the pan: When cooking the shallots, don't overcrowd the pan or they will steam instead of sautéing.
  • Cook the shallots until tender: The shallots should be cooked until they are tender but still hold their shape.
  • Garnish with fresh herbs: Before serving, garnish the shallots with fresh herbs such as parsley, thyme, or rosemary.

Conclusion:

Glazed shallots are a delicious and versatile side dish that can be served with a variety of dishes. They are easy to make and can be prepared ahead of time. With their sweet and tangy flavor, glazed shallots are sure to be a hit with your family and friends.

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