Beautiful, Fresh & Uncomplicated Food & Entertaining

Caramelized Shallots

50 Minutes

easy

12 Servings

These caramelized shallots are a real treat! So simple to make, the slow roasting intensifies their flavor into sweet yet savory, sticky, and delicious bites. They are an excellent low carb, keto replacement for dried fruits and cherries in salads. Puree them into a paste to use as a jam for a cheese plate. Swirl it into salad dressings or aioli… the list goes on! I like to make a batch and store them in the fridge, they last for weeks.

A white porcelain fluted oval baking dish with peeled shallots coated in olive oil and balsamic vinegar.

The Inspiration

In my cooking, to date, shallots have never really taken center stage. They have always been more of an understory, essential in what they add to the dish, but not the focus.

Since starting a low carb, keto diet, I have been missing dried fruit, specifically dried cherries, which I used to add to salads regularly. I love the tart sweetness they bring to a mix of greens, vegetables, cheese, and a balsamic vinaigrette. Since dried fruits are high in sugar and carbs, (a 1/3 cup of dried cherries has 34 grams of net carbs), I have had to steer clear of them. I have been thinking of ways to replicate this sweet element. Enter the shallot.

By slow roasting, with the help of a little balsamic, the shallots reduce and intensify into sweet little bites which speak to this dried cherry flavor that I miss so much.

Two cast iron pans filled with raw purple shallots coated in olive oil and balsamic vinegar - waiting to be roasted.

The Ingredients

The simplest of ingredients for the simplest of recipes… just shallots, olive oil, and balsamic vinegar.

Shallots are part of the Allium family, a large family of bulbous, onion and garlic scented vegetables which includes onions, leeks, garlic, shallots, and chives. They are low in calories, carbs, and are fat free. Shallots are high in potassium, vitamin A, and folate and contain flavonoids, a type of antioxidant that may reduce the risk of cancer, heart disease, and diabetes.

The Steps

  1. Preheat oven to 400°F.
  2. Peel shallots, by removing outer skins.
  3. Slice shallots into halves or quarters, depending on the size of the shallot.
  4. Place shallots in an ovenproof dish.
  5. Drizzle the olive oil and balsamic vinegar over the shallots and toss gently to coat.
  6. Place the pan in the oven and roast for 20-40 minutes (depending on the size of the shallots and size of the pan).

Note: Shallots can vary greatly in size, so cutting and cooking instructions here are guides.

Two cast iron pans filled with caramelized purple shallots.

The Results

And just like that, a sweet yet savory, sticky, and delicious little low carb treat to add to your pantry. I like to make a batch of these caramelized shallots and store them in a jar in the fridge, they keep for weeks! I find that I can use them for a number of things: They are a fabulous addition to salads… purée them into a paste to use like a savory jam for cheese plates… add the paste to salad dressings or aiolis.

A large plate with a mixed salad of greens, radicchio, delicata squash, goat cheese, and caramelized shallots.

If you make these Caramelized Shallots be sure to leave a comment below. I’d love to hear from you. And if you do make this recipe, don’t forget to tag me on Instagram, I’d love to see!

A white porcelain fluted oval baking dish with peeled shallots coated in olive oil and balsamic vinegar.

How To Make: Caramelized Shallots


Reviews

Ingredients:

Adjust Servings
24 Shallots
2 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Balsamic Vinegar
Nutritional Information
3.2 Grams Net Carbs
0.5 Grams Protein
2.4 Grams Fat
37 Calories

Directions

1.
Preheat oven to 400°F.
Preheat the oven while you prep the shallots.
Mark as complete
2.
Peel shallots, by removing outer skins.
Cut a small amount of either end of the shallot bulb so that you can peel the papery skin from the shallot. Do not cut too much, you want the bulbs to stay together and retain their shape.
Mark as complete
3.
Slice shallots into halves or quarters, depending on the size of the shallot.
Slice shallots into halves or quarters. You want to end up with pieces that are roughly the same size so they will cook at the same rate.
Mark as complete
4.
Place shallots in an ovenproof dish and add oil and vinegar.
Place shallots in an ovenproof dish. Drizzle the olive oil and balsamic vinegar over the shallots and toss gently to coat.
Mark as complete
5.
Roast for 20-40 minutes.
Place the pan in the oven and roast for 20-40 minutes (depending on the size of the shallots and size of the pan). The shallots are done when they are soft. Do not let them crisp.
Mark as complete
Notes
Shallots can vary greatly in size, so cutting and cooking instructions here are guides.
I make a batch of these and store them in a jar the fridge. I keep them on hand to add to salads as a keto replacement for dried cherries or raisins. They can be pureed into a paste to use like a savory jam or accompaniment to a cheese plate or even added to salad dressing.
Joanna Revers

I'm a designer, creator, cook, and gardener living in Vermont. A Cultivated Living is where my life in design meets my love of cooking. Here I share inspiration and recipes for a healthy home, garden, and life... focusing on beautiful, fresh, and uncomplicated food and entertaining.

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