See how to make caramelized shallots in this easy 3 ingredient recipe. I love caramelizing shallots for pasta dishes, pizza toppings, and to use as a gourmet topping for burgers, sandwiches, you name it! Let’s cook them up…
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Why this caramelized shallots recipe is so good…
- Shallots are more flavorful than onions, with a more rich, nuanced flavor.
- Use this recipe to add a gourmet touch to your favorite family meal ideas.
- Complement coulotte steak, chicken, or fish dishes with this shallot-based side dish.
- Use leftovers the next day in pasta with caramelized shallots.
- Includes a video for beginners (scroll to bottom of page).
Ingredients
Here’s what you need to make caramelized shallots…
- Shallots
- Olive oil
- Salt (coarse sea salt or kosher salt)
- You’ll see in the notes tips for using butter and sugar (optional, I usually don’t)
Make shallot toasts by adding them to this recipe for brie on toasted baguette.
How to dice shallots for caramelizing them
- Cut both ends off shallot. Slice shallot in half lengthwise.
- Peel off the outer paper layer of shallot (to make it easy, I usually peel off the first ring of shallot, too.)
- Slice shallot in ½” segments, the long way.
- Turn sliced shallots and dice to ½” segments the other way.
How to caramelize shallots
Now I’ll walk you through it…
- Set a medium or large pan on the stove to medium high heat. Use a cast iron skillet if you have it, or go rogue like me and use a nonstick pan (it works just fine for me!). Add oil and diced or sliced shallots to the pan. Leave them, without stirring, for a few minutes.
- Once oil begins bubbling and shallots begin browning and sizzling in the pan, add salt.
- Reduce heat to medium and regularly stir for 5-10 minutes, until shallots caramelize to your desired level. I like mine golden brown, but always remove them before they get too brown and crispy. They’ll drastically reduce in size as they cook.
- Remove caramelized shallots from the pan and transfer to a serving bowl. Enjoy!
Add these perfectly caramelized shallots to this pulled pork pasta, piled high on homemade hamburger patties, or as a topping for tri tip.
FAQs
Yes, you do need to stir your shallots when you are caramelizing them! When you are cooking on medium-high, you’ll want to stir them frequently. Later when you turn down the heat you can focus elsewhere but will still want to give them the occasional stir.
As it turns out, they are! Shallots have more manganese, vitamin B6, and manganese than onions. They also have more calories, but neither onions nor shallots would be considered a high-calorie food.
Cutting shallots can make your eyes tear up and itch— but your eyes will feel better as soon as those shallots are in the pan cooking. I find my eyes tear less if I have water running in the kitchen sink— try it and see if it helps you!
You can find some tasty recipes to use sliced or diced shallots in. See the NYTimes caramelized shallot pasta, HelloFresh caramelized onion risotto, or invent your own dish with other veggies like brussels sprouts and bacon. I also love adding them to cheese boards or toasts with brie.
Yes, I tend to use olive oil instead, but sometimes I’ll add 1 tbsp of butter. What I do is melt the butter right in the pan at the beginning (with 1 tbsp olive oil) before adding the shallots. Or I’ll add in butter later, if the shallots are beginning to burn and the pan is drying out too much. I find this recipe to be very forgiving. Adding a seasoned butter like my compound garlic herb butter really bumps up the flavor.
I usually don’t! I know in some recipes like caramelized onions or sautéed onions and peppers, people like adding all sorts of things like brown sugar, black pepper, and even vinegar. But usually when I’m making this simple shallots side dish for dinner I’m in a rush and just use a handful of ingredients within arms reach of my stove. You’re welcome to choose to use sugar and toss in a pinch of white sugar or brown sugar with the salt.
New recipes and foodie guides….
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Meat thermometer recommendations
Every home chef needs a reliable meat thermometer to cook food perfectly.
On Sip Bite Go, you’ll often see me using:
- Meater thermometer – a fancy wireless thermometer that connects to a phone app – gifted to me from a Traeger partnership.
- ThermoPro digital thermometer – which has a wire that connects the thermometer to a display box outside the oven/grill.
It’s like being psychic! The great thing about either of the thermometers above is that I don’t have to take the food out of the oven to know the temperature.
How to use ‘em… What I do is stick the digital thermometer in steak, pork, chicken, whatever… Then put the food in the oven, on the smoker, or grill.
While the meat cooks, it reads the temperature so I know exactly what temp meat is as it’s cooking. Without having to take it out and check. It’s really difficult to overcook food when you know exactly what temp it is inside!
Are you a foodie, too?
Hey home chefs, hope that answers all your questions about how to caramelize shallots.
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Easy Caramelized Shallots Recipe | Sip Bite Go
Ingredients
- 4 medium shallots diced or sliced thin (see how-to instructions below)
- 2 tbsp olive oil
- 1 tsp salt sea salt or kosher salt
Instructions
How to dice shallots for caramelizing them
- Cut both ends off shallot. Slice shallot in half lengthwise.
- Peel off the outer paper layer of shallot (to make it easy, I usually peel off the first ring of shallot, too.)
- Slice shallot in ½” segments, the long way.
- Turn sliced shallots and dice to ½” segments the other way.
How to caramelize shallots
- Set a medium or large pan on the stove to medium high heat. Use a cast iron skillet if you have it, or go rogue like me and use a nonstick pan (it works just fine for me!). Add oil and diced or sliced shallots to the pan. Leave them, without stirring, for a few minutes.
- Once oil begins bubbling and shallots begin browning and sizzling in the pan, add salt.
- Reduce heat to medium and regularly stir for 5-10 minutes, until shallots caramelize to your desired level. I like mine golden brown, but always remove them before they get too brown and crispy. They’ll drastically reduce in size as they cook.
- Remove caramelized shallots from the pan and transfer to a serving bowl. Rest until cool and enjoy!
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