afoona
Balsamic Caramelized Shallots
vegetables

Balsamic Caramelized Shallots – Pareve version

Shallots caramelized in canola oil and balsamic vinegar — the perfect side for steak and chicken Pareve version: Canola oil.

⏱ 35 min🍽 4 servings 🌍 French👩‍🍳 Afoona
🧀 Dairy🥬 Vegetarian🌾 Gluten-free
Versions:Original🌱 Vegan⚖ Pareve

👨‍🍳 Method

  1. 1
    Cut the shallots the large ones in half.
    KnifeCutting board
  2. 2
    Heat the olive oil and canola oil in a heavy pan over medium heat.
    ⚙ Pan-fryingStoveFrying pan
  3. 3
    Brown the shallots in the hot fat, cut side down, 10 minutes without moving them, until they brown.
    Stove
  4. 4
    Turn the shallots over, add the sugar, vinegar and thyme, cover and cook over low heat 15–20 minutes.
    StoveLid
  5. 5
    Uncover and cook another 2 minutes without the lid over high heat, until the onions turn glassy.
    Stove
  6. 6
    Season the shallots.
209calories
3 gprotein
30 gcarbs
9 gfat
● protein 6%● carbs 56%● fat 38%

Per serving (157 g), of 4 servings

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⚖ About the ingredients

🔧 Tools needed (5) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Frying pan · Also works: Wok (None) · 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
  • Lid · Also works: Aluminum foil (tight aluminum foil) · Plate (an upside-down plate)
  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Braised Vegetables

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