PUBLISHED 11/18/2019
This is a wonderful recipe to serve as a side dish with any holiday meal or to top a roast. It is sweet and savory – Perfectly Imperfect to make with any kind of onion. Shallots are more elegant, but do come with a higher price tag. Thanksgiving will be extra special with these on the table for sure, and, BONUS: There is basically only 1 step to cook them!!!
PREP TIME: 5 minutes
COOK TIME: 50 minutes
SERVINGS: 4
ingredients
- 1 lb Shallots (sliced in half or quarters – depending on the size)*
- 2 TBSP Maple Syrup
- 1/3 cup Apple Cider Vinegar
- 3 TBSP Butter**
- 1 TSP Worcestershire
- 1 TBSP Oyster Sauce***
- 1 cup Water
- Salt and Pepper to taste
*Pearl or any small Onion can be used here. Shallots have a mild flavor and a beautiful color, but mixing a few different varieties or choosing a different one will still make for a delicious dish.
**I use Avocado Oil, Plant-based Butter. It tastes great and is a healthier option.
***Oyster sauce does not just have to be used in Asian recipes. It has a rich flavor that enhances the taste of endless dishes. If you prefer not to use it or cannot find it, an oaky, molasses or tomato based BBQ sauce can be substituted.
instructions
- Add all ingredients to a large sauce pan. Bring to a boil.
- Reduce heat and cover. Simmer for about 25 minutes.
- Remove lid and increase heat to medium-high so the sauce bubbles quite a bit. Saute until all the liquid has evaporated and the Shallots caramelized (about 10-15 minutes.)
- Turn off the heat and add a few TBSPs of water to the pan to deglaze. Stir until the onions pick up all the caramel from the bottom of the pan.
- Serve as a side dish or on top of any roast of your choice!!
I served mine with my Roasted Lamb Loin!
Did you try this recipe? Please share any comments or suggestions below!!
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