Caramelized Shallots

001I absolutely can not get enough shallots.

Especially in the spring when they are fresh from the local farmers market!

They are a cross between a purple onion and garlic for those who are not familiar with these majectical little veggies!

Here is a great recipe I stumbled across from Smitten Kitchen!

It goes great with steak as well as pork! I actually use them in my Pan Seared Pork Chops!

Ingredients

6 Tbsp Butter
2 Lbs Shallots; Peeled & Roots Intact
3 Tbsp Sugar
3 Tbsp Red Wine Vinegar
1/2 Tsp Salt
1/4 Tsp Pepper
Chopped Flat Leaf Parsley

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So first things first, pour your self a dainty little glass of wine and take a few good swigs to brace your self for this easy recipe 🙂

Then peel the paper like skin from the shallots and separate the ones that grew together.

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Chop up your parsley and set aside to use later.

Next, drink some more wine you lush, then melt butter over medium heat in a good-sized saute pan until melted.

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Add shallots and sugar then toss to coat well.

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Continue to cook for 10 minutes, flipping occasionally until they start to brown.

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Next, add your red wine vinegar.

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Then add the salt and pepper.

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Toss again to coat.

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Transfer shallots and pan sauce to an oven safe dish.

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Next roast at 400 for 15-30 minutes or until tender.

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And finally sprinkle with chopped parsley!

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Serve while still hot along side steak or pork!

**Also AMAZING with Cider Vinegar**

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