Glazed Shallots

Glazed Shallots

I know what you're thinking. Why are you making a whole post about baby onions? Is that really the best use of our time? Does anyone really love onions that much? Yes, and we're 'bout to show you how much you love onions.

When I saw this on Bon Appetit, I had all these similar thoughts, coupled with, why are you not telling me how I'm supposed to eat these? What to pair them with, what to top them on? Let me start by saying that you could eat these off the floor, or pop them in your mouth in 2 minute intervals, and best of luck trying to exhibit some sense of self control. There's something that happens to shallots when you combine them with white wine, chicken stock (homemade if you can) and butter, the smell alone that will fill your house in the first 5 minutes they're cooking will make you a believer. Sure sure, you get caramelization, but I promise you've never seen it like this. Spread them on bread, pair them with your favorite chicken or red meat, feed them to your loved ones by the spoonful.

| Amanda

Glazed Shallots

Yield - Serves 4 (if your company is good at sharing)

1 1/4 lb. medium shallots, as similar in size as you can find

1 cup chicken stock

1/2 cup dry white wine

1 tbsp. sugar

3 tbsp. butter, divided

1/2 tsp. kosher salt

freshly cracked black pepper 

Place the shallots in a single layer in a large skillet, add the stock, wine, sugar and 2 tbsp butter. The liquid should mostly cover the shallots, but it’s okay if they aren't completely submerged. Bring to a boil over high heat, reduce to a simmer, and cook the shallots uncovered, shaking the skillet occasionally, until they’re completely tender and nearly collapsed, about 10-15 minutes. Raise the heat to medium and cook shallots, shaking to turn, until they start to brown all over and are coated in a thick syrup, another 10 minutes or so, then stir the final tablespoon of butter until melted and finish with black pepper. Serve hot.