http://leitesculinaria.com/7271/recipes-barefoot-contessa-caramelized-shallots.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Sat, 11 Feb 2012 22:52:37 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://leitesculinaria.com/7271/recipes-barefoot-contessa-caramelized-shallots.html#comment-19784 Testers' Choice Sat, 23 Oct 2010 01:27:50 +0000 http://leitesculinaria.com/wordpress/?p=7271#comment-19784 [Robert McCune] I've always loved shallots, whether as an ingredient in salad dressing or lightly sautéed with mushrooms—even as a stand-alone vegetable, they’re simply wonderful! I tend to have these ingredients on-hand, making this a great spur-of-the-moment recipe. Another plus of this recipe is the minimal prep time. I used fairly small shallots, so the total time was less than 40 minutes. I had a beautiful red wine vinegar from Spain that brought additional depth to the dish, enhancing the roasted flavor of the alliums. I served this with roasted chicken and a fresh butter lettuce salad. The yield was correct, but I think everyone would have eaten more if they could. No leftovers here. This will appear again on the holiday table. [Robert McCune] I’ve always loved shallots, whether as an ingredient in salad dressing or lightly sautéed with mushrooms—even as a stand-alone vegetable, they’re simply wonderful! I tend to have these ingredients on-hand, making this a great spur-of-the-moment recipe. Another plus of this recipe is the minimal prep time. I used fairly small shallots, so the total time was less than 40 minutes. I had a beautiful red wine vinegar from Spain that brought additional depth to the dish, enhancing the roasted flavor of the alliums. I served this with roasted chicken and a fresh butter lettuce salad. The yield was correct, but I think everyone would have eaten more if they could. No leftovers here. This will appear again on the holiday table.

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