Comments on: caramelized shallots

By: deb

deb — Mon, 23 Apr 2012 23:04:32 +0000

Balsamic could have been the problem.

By: Bonnie

Bonnie — Mon, 23 Apr 2012 20:05:34 +0000

Something went horribly wrong for me! I don’t know if it was because I used a cast iron skillet or because I used balsamic vinegar, but my (high end gourmet) balsamic turned into a blackened, burnt, tough tar-like substance. The shallots didn’t even get to absorb any of the flavor. I might try again with a cheaper, more vinegary red wine vinegar.

By: Renata

Renata — Fri, 02 Dec 2011 20:39:54 +0000

I made this for Thanksgiving 2011 and it turned out beautifully. It was my favorite part of the whole meal. The shallots I bought were pretty big, so I increased cooking times accordingly and reached in the oven a few times to flip some of the shallots over. I used a heavy cast-iron skillet and it worked great on stovetop and in the oven. It was heavenly and the leftover sauce, I can shamelessly tell you, was dribbled over the rest of the meal!

By: Omar

Omar — Fri, 25 Nov 2011 16:43:54 +0000

This is the first time I followed a recipe from a food blog. I had so much fun making this as a side dish. Let me tell you they were a hit! They came out exactly like your photo! They were delicious and I think they are the new favorite side at Thanksgiving. I really can’t wait to try another one of your recipes. Thank you again!

By: martycook

martycook — Wed, 23 Nov 2011 15:06:58 +0000

Hi
To cover or not cover the shallots in the oven, that is the question: I assume not? I just braved WF the day before Thanksgiving to buy shallots: I can’t wait to try this!

By: AnneHD

AnneHD — Wed, 09 Nov 2011 11:02:52 +0000

Delicious! Our shallots were very big (they looked like onions!) and even cut in two, they took much longer (around 1 hr) to cook, but this had the delicious side effect of reducing the juices to a thick caramel. Yum. Parsley is a must to balance the über-rich flavours of the shallots.

By: Whitney

Whitney — Wed, 02 Nov 2011 19:26:02 +0000

I’m aggressively assigning everyone in my family dishes to make for Thanksgiving based on my experiences with said dishes and slowly but surely replacing our previously mediocre Thanksgiving dinner with a seriously amazing one. That said, I wonder if this could be a do-ahead? Perhaps roast them the day before and then just reheat in the oven the day of? Scheduling oven times on Thanksgiving day is one of my favorite challenges all year long…is that normal? Say yes!

By: Sandra

Sandra — Wed, 23 Mar 2011 00:06:21 +0000

Hi
You dad introduced me to your website…I want to make everything..I started with this and your baked spinach…amazing….and love all your hints and comments. I am off to try your caramel cheesecake next!

By: deb

deb — Tue, 15 Mar 2011 19:41:02 +0000

Thanks!

By: Sarah

Sarah — Tue, 15 Mar 2011 17:55:24 +0000

You mentioned somewhere that you appreciate readers pointing out typos, so I thought I would mention that you wrote “overproof” instead of “ovenproof” in the note!