Balsamic shallots

Caramelized shallots in sauce

What is promised is debt! Yesterday when we were preparing the dark background and we were talking about its many culinary uses, I told you that today we would prepare with this some balsamic shallots perfect to serve as a side with any meat this Christmas. And here they are!

Having the dark background already prepared, doing them will be a breeze. It will take approximately 35-40 minutes in having them ready, although if you don't want to overwhelm yourself at the last minute with the times, my advice is to do them in advance. I made them first thing in the morning and at lunchtime after a heat stroke they were delicious.

And if you keep them in an airtight container in the fridge, you can taste them after two days. They are perfect with a sirloin or a entrecote, with two being an ideal portion per person when served as a side. So if you need to do more, do not hesitate to adapt the quantities.

The recipe

Caramelized shallots in sauce
These balsamic shallots are a great accompaniment to red meats and they look great alongside them on any party table.
Recipe type: Vegetables
Rations: 5
Preparation time: 
Cooking time: 
Total time: 
  • 10 shallots
  • 50 g. of butter
  • A pinch of salt
  • ½ teaspoon of sugar
  • A splash of balsamic vinegar
  • 200 ml dark background (see recipe)
  1. Peel the shallots and brown them in a skillet over medium / high heat with the butter, once it is bubbly, and a pinch of salt. About 10-15 minutes to caramelize slightly.
  2. Then we incorporate the sugar and brown for a couple more minutes.
  3. Next, pour in the drizzle of balsamic vinegar and the dark background, which should almost completely cover the shallots, and cook over medium heat 20 minutes, keeping the boil.
  4. After 20 minutes, the onions will be very tender and the sauce will have thickened.
  5. We serve the balsamic shallots hot with meats.


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