Caramelised shallots

Caramelised shallots

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(4 ratings)

Prep: 10 mins Cook: 30 mins


Serves 8
Tender, sticky shallots make a great side for your Sunday roast - and they're good for you too!

Nutrition and extra info

Nutrition: per serving

  • kcal81
  • fat7g
  • saturates2g
  • carbs3g
  • sugars3g
  • fibre1g
  • protein2g
  • salt0.22g


  • 3 tbsp vegetable oil
  • 600g shallots, peeled but left whole



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 bay leaves
  • thyme sprig


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 500ml beef or veal stock


  1. Heat oil in a large frying pan and cook shallots over a high heat for 5 mins. When they are golden, drain off and throw away the oil. Add the butter, bay and thyme and toss with seasoning. Cook for 5-8 mins, stirring so that the butter doesn’t burn.

  2. Pour over the stock and cook until the shallots are tender and the sauce is reduced and sticky.

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Comments, questions and tips

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Meredith0908's picture
19th Aug, 2015
Lovely! Easy to make and great for using up extra shallots. Ive made these a few times and they are always well received! As the description says they are a perfect side for a Sunday roast.
23rd Apr, 2012
Lovely sweet tasting shallot's. A great addition to any meal especially a nice bit of beef.
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