These sweet, glazed and slightly caramelized shallots make an unusual, flavorful side dish, or may be used to flavor other recipes. Added to mashed potatoes, the results are utterly amazing.
Pan Roasted Shallots

Pan-Roasted Shallots with Sherry Wine Glaze
Recipe type: Side Dishes
Serves: 4 to 6
  • 2 Tablespoons olive oil
  • 2 pounds shallots; halved lengthwise if large
  • 2 teaspoons dried sage
  • 1/2 teaspoon salt; plus more, to taste
  • freshly-ground black pepper, to taste
  • 3/4 Cup sweet Sherry
  • fresh sage leaves; (optional)
  1. Preheat an oven to 400 degrees.
  2. In a 10-inch fry pan over medium-high heat, warm the olive oil. Add the shallots, 1 teaspoon of the dried sage, the 1/2 teaspoon salt and a grinding of pepper. Saute, stirring occasionally, until the shallots begin to brown and turn translucent, about 5 minutes. Transfer the pan to the oven and roast until the shallots are tender and golden, about 35 minutes.
  3. About 5 minutes before the shallots are done, pour the sherry into a small saucepan and bring to a boil over medium-high heat. Boil gently until reduced by one-half, about 5 minutes.
  4. Remove the fry pan from the oven. Sprinkle the remaining 1 teaspoon dried sage over the sizzling shallots and pour the reduced sherry on top. Season with salt and pepper and toss to coat. Transfer to a serving dish.
  5. Garnish with fresh sage and serve immediately.
Comments: Shallots, which are composed of multiple cloves much like a head of garlic, have a mild onion flavor. They are a delicious alternative to the old-fashioned pearl onions that are typically part of a holiday meal.

Shallots are available in many sizes, but larger ones are easier to peel, cutting the preparation time of this dish to a minimum.

Per Serving (excluding unknown items): 190 Calories; 5g Fat (25.1% calories from fat); 4g Protein; 28g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 200mg Sodium. Exchanges: 0 Grain(Starch); 5 Vegetable; 1 Fat.

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