These Easy Caramelized Shallots Will Upgrade Everything From Roast Meat to Sandwiches (2024)

Caramelized shallots are a French classic. A member of the allium family, shallots are similar to onions, but they're smaller and have a sweeter flavor—which is intensified when caramelized. This process involves cooking them low and slow to bring out their natural sugars.

Since our recipe calls for thinly sliced shallots, they caramelize in just about 10 minutes in olive oil and butter, with a touch of sugar. What's more, caramelized shallots are endlessly versatile. Serve them alongside roasted meat, chicken, or fish, use them to top a steak or a pizza, or add them to an omelet, a sandwich, or any vegetable sauté.

What Are Shallots?

Like onions, shallots are a member of the allium family, and like onions they are sold in most grocery stores. You might overlook them because they are much smaller than the usual yellow onions, or might not have considered them because they cost more. Chefs love shallots and we call for them in a lot of recipes because their flavor is sweeter and more subtle than onions, which are sharper.

What Is Caramelizing?

Caramelization is a chemical process by which carbohydrates or starches are converted into sugars through exposure to heat, and the food takes on a different look and flavor, browning and sweetening. Any food that contains carbohydrates can be caramelized, from apples to onions to bacon or nuts. Fruits and vegetables are a good choice for caramelizing because they contain natural sugars (no sugars need to be added), and these sugars are emphasized in the process of caramelization.

How to Use Caramelized Shallots

Caramelized shallots are endlessly versatile:

• Use them in sandwiches, whether meat or cheese or roasted vegetables they make a great addition.
• Serve them alongside roasted meat, chicken, or fish.
• Top a steak with them.
• Top a pizza, or use them as the filling for a savory puff pastry tart for an appetizer.
• Add them to an omelet.
• Add them to a vegetable sauté.
  
• Sit them into cooked pasta and top with a dollop of crème fraîche or sour cream.

1. Peel and cut shallots:

   Peel shallots and cut lengthwise into 1/8-inch slices.

   

2. Heat oil, add butter and shallots:

   Heat oil in a small sauté pan over medium heat. Add the butter and shallots.

   

3. Add sugar and season:

   Sprinkle with sugar and add salt and pepper to taste.

   

4. Cook shallots:

   Cook shallots until they begin to brown evenly, then turn heat down to low and continue to cook until very soft, about 10 minutes. Serve at room temperature.

   

Storing

If you have leftovers, store them in an airtight container and in the refrigerator—they'll last several days. (You can also make caramelized shallots a day or so in advance.)

Other Caramelized Vegetable Recipes to Try:

• Caramelized Onions
• Caramelized Onion Dip
• Caramelized Sweet Potato Wedges
• Caramelized Brussels Sprouts With Lemon
• Caramelized Fennel and Onions