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Gallery Glazed Shallots Recipe Summary prep: 15 mins total: 1 hr Servings: 4
Ingredients Ingredient Checklist 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
Cook’s Notes To make peeling easy, place shallots in a bowl of warm water, and soak until skins loosen (they’ll be wrinkled and cracked), about 15 minutes. Using a paring knife, slip skins off.
Gallery Glazed Shallots
Recipe Summary prep: 15 mins total: 1 hr Servings: 4
Gallery
Glazed Shallots
Glazed Shallots
Glazed Shallots
Recipe Summary prep: 15 mins total: 1 hr Servings: 4
Recipe Summary
prep: 15 mins total: 1 hr
Servings: 4
prep: 15 mins
total: 1 hr
prep:
15 mins
total:
1 hr
Servings: 4
4
Ingredients
Ingredients
- 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
Directions
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.
Cook’s Notes To make peeling easy, place shallots in a bowl of warm water, and soak until skins loosen (they’ll be wrinkled and cracked), about 15 minutes. Using a paring knife, slip skins off.
Cook’s Notes
To make peeling easy, place shallots in a bowl of warm water, and soak until skins loosen (they’ll be wrinkled and cracked), about 15 minutes. Using a paring knife, slip skins off.
Reviews
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All Reviews for Glazed Shallots
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Glazed Shallots
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
