Comments on: caramelized shallots

By: Nick Decker

Nick Decker — Thu, 11 Feb 2010 21:45:37 +0000

Thanks, Deb, I think I’ll go with the full amounts for everything but the shallots.

Great blog, BTW! I followed the trail from the SoupAddict blog.

By: deb

deb — Thu, 11 Feb 2010 21:01:19 +0000

Nick — No harm in having extra sauce but in general, when you halve a recipe, you halve everything. (But seriously, you will wish you made the whole amount. Trust me.)

By: Nick Decker

Nick Decker — Thu, 11 Feb 2010 20:31:50 +0000

These look great, and they’ll be on my menu soon. A question, though: I’ll be trying them out on just myself, and I’m wondering about cutting back the recipe. Like, if I just use 3 or 4 shallots, should I cut the rest of the recipe back that much, or go ahead with the full amounts for the carmelizing sauce? I’m thinking go with the full amounts, and have plenty of the finger-lickin’ sauce left over for other things…

Thanks!

By: Sues

Sues — Mon, 25 Jan 2010 14:59:35 +0000

Cooked a Turkey last night and needed an new sidedish. These were amazing! These make everything better. The sauce was wonderful on roasted brussel sprouts.

By: jaimie

jaimie — Sun, 17 Jan 2010 23:54:32 +0000

I’m in love!!

By: Michelle

Michelle — Mon, 11 Jan 2010 19:26:53 +0000

Made these last night and they were the most amazing thing ever. Showed up the rest of the meal!

I’m making the roasted tomatoes and chipollini onions tonight. I bought mini heirloom tomatoes and hope those will work just fine!

By: Brian

Brian — Fri, 08 Jan 2010 13:06:57 +0000

Holy moly! These are amazing. We had some steak and salmon last night and I made these as a side… so easy, so tasty!

Thanks Deb!

By: Judikins

Judikins — Fri, 27 Nov 2009 04:31:37 +0000

I made these today to bring to Thanksgiving dinner. They were a delicious addition to the meal. They are easy to make and quite tasty! Everyone loved them. I will make them often.

By: Stephanie

Stephanie — Fri, 20 Nov 2009 04:03:49 +0000

My boss makes these at work often, they are SO sweet and savoury. They are just .. awesome.

By: Zu

Zu — Sun, 19 Apr 2009 01:18:14 +0000

I made this last night and it was everything you said it’d be! I ate this alongside rosemary and garlic roasted chicken and coconut rice. Simply amazing. Had to exercise extreme restraint when it came to that addictive buttery sweetness at the bottom of the pan—it was more than fantastic, especially when the juices mixed up with the rice. My only problem was the sugar and butter didn’t combine well on the stove and remained a bit separated… maybe i did something wrong?