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Caramelized Shallots


I forget that shallots even exist. I always reach for an onion instead. In the name of trying something different, I caramelized some shallots to top a veggie burger. These were sweet and tangy with a hint of balsamic vinegar. I used oil instead of butter to lighten up the recipe.

* Yields 1 cup

2 tablespoons olive oil
2 cups shallots, finely sliced
Kosher salt & freshly ground black pepper
1 1/2 teaspoons fresh thyme leaves
1 - 2 tablespoons balsamic vinegar (depending on how tangy you want it)

  • In a large skillet, heat oil over medium heat. Add shallots with a pinch of salt.
  • Cook, stirring occasionally for 5 minutes, then add the thyme.
  • Lower temperature and continue to cook until shallots are light gold and melted, about 15 more minutes.
  • Stir in the balsamic vinegar and cook for an additional 5 minutes.
  • Serve at room temperature.
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