{"id":140,"date":"2017-03-05T19:35:31","date_gmt":"2017-03-05T19:35:31","guid":{"rendered":"http:\/\/www.theintolerantcook.co.uk\/?p=140"},"modified":"2021-11-15T23:33:08","modified_gmt":"2021-11-15T23:33:08","slug":"caramalized-shallots","status":"publish","type":"post","link":"http:\/\/www.theintolerantcook.co.uk\/?p=140","title":{"rendered":"Caramelized Shallots"},"content":{"rendered":"<div id=\"kpm_content_wrapper\" class=\"notranslate\"><\/div>\n<style>\n    #zrdn-recipe-container {background-color:rgba(0,0,0,0);}#zrdn-recipe-container {border-color:#000;}#zrdn-recipe-container, #zrdn-recipe-container h2, #zrdn-recipe-container h3, #zrdn-recipe-container h4 {color:#000;}                   #zrdn-recipe-container ol.zrdn-bordered li:before,\n            #zrdn-recipe-container ul.zrdn-bordered li:before{\n                border: 2px solid #f37226;\n                color: #f37226;\n            }\n            #zrdn-recipe-container ol.zrdn-solid li:before,\n            #zrdn-recipe-container ul.zrdn-solid li:before{\n                background-color: #f37226;\n            }\n            #zrdn-recipe-container ul.bullets li:before,\n            #zrdn-recipe-container ol.zrdn-counter li:before,\n            #zrdn-recipe-container ul.zrdn-counter li:before {\n                color: #f37226;\n            }\n            #zrdn-recipe-container .zrdn-tag-item a, #zrdn-recipe-container .zrdn-tag-item{\n                color:#f37226;\n            }\n       #zrdn-recipe-container {border-style:dotted;}#zrdn-recipe-container a {color:#f37226;}#zrdn-recipe-container {border-width:1px;}#zrdn-recipe-container {border-color:#000;}#zrdn-recipe-container {border-radius:15px;}\n<\/style>\n<div id=\"zrdn-recipe-container\" class=\"default zrdn-recipe-7 zrdn-jump-to-link\" >\n    <div class=\"zrdn-block zrdn-block-100\">\n\t<div class=\"zrdn-block-wrap zrdn-recipe_title\"  ><h2 class=\"zrdn-element_recipe_title\">Caramelized Shallots<\/h2>\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-actions\"  >\n\t\n\t<div class=\"zrdn-print-link\">\n\t\t\t\t<a title=\"Print this recipe\" href=\"javascript:void(0);\" onclick=\"zlrPrint('zrdn-recipe-container', 'http:\/\/www.theintolerantcook.co.uk\/wp-content\/plugins\/zip-recipes\/'); return false\" rel=\"nofollow\">\n            <img decoding=\"async\" src=\"http:\/\/www.theintolerantcook.co.uk\/wp-content\/plugins\/zip-recipes\/\/images\/print.png\" alt=\"Print this recipe\">\n\t\t<\/a>\n\t<\/div>\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-divider\"  ><div class=\"zrdn-block-divider\"><\/div><\/div>\n<div class=\"zrdn-block-wrap zrdn-author\"  ><div class=\"zrdn-avatar\"><img alt='elsa' src='https:\/\/secure.gravatar.com\/avatar\/7ff1ecd821cfef9e6163f4624cd6b8b2?s=96&#038;d=mm&#038;r=g' srcset='https:\/\/secure.gravatar.com\/avatar\/7ff1ecd821cfef9e6163f4624cd6b8b2?s=192&#038;d=mm&#038;r=g 2x' class='avatar avatar-96 photo' height='96' width='96' \/><\/div>    <div class=\"zrdn-date\">5th March 2017<\/div>\n    <div class=\"zrdn-author-name\"><span class=\"zrdn-author-by\">by&nbsp;<\/span><span class=\"zrdn-element_author\"><a href=\"http:\/\/www.theintolerantcook.co.uk\/?author=1\">elsa<\/a><\/span><\/div>\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-category\"  >\t<div class=\"zrdn-cuisine-category-divider\"><\/div>\n    <span class=\"zrdn-recipe-label zrdn-category-label\">Category<\/span>\n    <span class=\"zrdn-element_category\">\n\t        <a class=\"zrdn-category-item\" href=\"http:\/\/www.theintolerantcook.co.uk\/?cat=25\">Everything Else<\/a>\n        <\/span>\n\n\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-summary\"  ><\/div>\n<div class=\"zrdn-block-wrap zrdn-details\"  >\n\n\n\n\n\n\n\n\n\n\n<\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-100\">\n\t<div class=\"zrdn-block-wrap zrdn-recipe_image\"  >\t        <div class=\"zrdn-recipe-image zrdn-hide-print zrdn-element_recipe_image\">\n            <img fetchpriority=\"high\" decoding=\"async\" width=\"500\" height=\"333\" src=\"http:\/\/www.theintolerantcook.co.uk\/wp-content\/uploads\/2017\/03\/shallots.jpg\" class=\"attachment-zrdn_recipe_image_main size-zrdn_recipe_image_main\" alt=\"Caramelized Shallots\" srcset=\"http:\/\/www.theintolerantcook.co.uk\/wp-content\/uploads\/2017\/03\/shallots.jpg 500w, http:\/\/www.theintolerantcook.co.uk\/wp-content\/uploads\/2017\/03\/shallots-300x200.jpg 300w, http:\/\/www.theintolerantcook.co.uk\/wp-content\/uploads\/2017\/03\/shallots-2x1.jpg 2w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/>\t    <\/div>\n\t<\/div>\n<div class=\"zrdn-block-wrap zrdn-notes\"  ><\/div>\n<div class=\"zrdn-block-wrap zrdn-ingredients\"  ><h3 class=\"zrdn-recipe-label zrdn-ingredients-label\">\n    Ingredients<\/h3>\n\n\n<ul class=\"zrdn-list zrdn-ingredients-list nobullets zrdn-element_ingredients\">\n            <li>6 tablespoons (3\/4 stick) unsalted butter\r<\/li>\n\n            \n            <li>2 pounds fresh shallots, peeled, with roots intact\r<\/li>\n\n            \n            <li>3 tablespoons sugar\r<\/li>\n\n            \n            <li>3 tablespoons good red wine vinegar\r<\/li>\n\n            \n            <li>1\/2 teaspoon kosher salt\r<\/li>\n\n            \n            <li>1\/4 teaspoon freshly ground black pepper\r<\/li>\n\n            \n            <li>2 tablespoons chopped fresh flat-leaf parsley\r<\/li>\n\n            <\/ul>\n\n<\/div>\n<div class=\"zrdn-block-wrap zrdn-instructions\"  >    <h3 class=\"zrdn-recipe-label zrdn-instructions-label\">\n        Instructions    <\/h3>\n<ol class=\"zrdn-list zrdn-instructions-list numbers  zrdn-element_instructions\">\n\t\t            <li>Preheat the oven to 400 degrees F.\r<\/li>\n\t\t\n\t\t            <li>Melt the butter in a 12-inch ovenproof* saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.\r<\/li>\n\t\t\n\t\t            <li>Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season, to taste, sprinkle with parsley, and serve hot.\r<\/li>\n\t\t\n\t\t            <li>* If yours, like mine, is not ovenproof, it works to start this dish in your frying pan then scrape the shallots and sauce into a baking dish when it\u2019s ready to go in the oven.\r<\/li>\n\t\t<\/ol><\/div>\n<div class=\"zrdn-block-wrap zrdn-nutrition_label\"  ><\/div>\n<div class=\"zrdn-block-wrap zrdn-tags\"  ><\/div>\n<div class=\"zrdn-block-wrap zrdn-copyright\"  >&copy;&nbsp;2026 intolerantcook.co.uk\n<\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-0 print\">\n\t<div class=\"zrdn-block-wrap zrdn-permalink\"  ><\/div>\n\n<\/div><div class=\"zrdn-block zrdn-block-0\">\n\t<div class=\"zrdn-block-wrap zrdn-jsonld\"  ><script type=\"application\/ld+json\">\n    {\"@context\":\"http:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"description\":\"Caramelized Shallots\",\"image\":\"http:\\\/\\\/www.theintolerantcook.co.uk\\\/wp-content\\\/uploads\\\/2017\\\/03\\\/shallots.jpg\",\"recipeIngredient\":[\"6 tablespoons (3\\\/4 stick) unsalted butter\\r\",\"2 pounds fresh shallots, peeled, with roots intact\\r\",\"3 tablespoons sugar\\r\",\"3 tablespoons good red wine vinegar\\r\",\"1\\\/2 teaspoon kosher salt\\r\",\"1\\\/4 teaspoon freshly ground black pepper\\r\",\"2 tablespoons chopped fresh flat-leaf parsley\\r\"],\"name\":\"Caramelized Shallots\",\"recipeCategory\":\"Everything Else\",\"cookTime\":\"PT0H0M\",\"prepTime\":\"PT0H0M\",\"recipeInstructions\":[\"Preheat the oven to 400 degrees F.\\r\",\"\\r\",\"Melt the butter in a 12-inch ovenproof* saute pan, add the shallots and sugar, and toss to coat. 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