recipe for carmalised shallots please?

Answer 1

Caramelised shallots or onions or a combination of both:

Step 1) Peel shallots and/or onions [if onions, slice into rings for easier cooking]. Place all into a heavy bottomed pan with a fair sized knob of butter over a medium-low heat. Stir occasionally until butter is melted and things start to simmer.

Step 2) Add boiling water until all are covered and cover the pot. Adjust the heat to as low as possible and allow to simmer until all the water has evaporated.

3) Remove the cover and stir. Continue cooking to allow the mixture to take on it's final caramel colour and sweetness (to taste).

This process can take a long while, but it's what makes them so good! For safety sake, plan on the caramelising step a day or two before you need them, especially if using as an ingredient in something else wherein they need to be cold before using (quiche, beef wellington, etc.)

This is brilliant as a base for french onion soup; use 3 large super-sweet onions and at least a dozen shallots in step 1. Instead of water, add good beef stock in step 2 and finally, add a pinch of thyme in step 3. When fully caramelised, add more beef stock and simmer, taste to adjust flavour with salt and fresh ground pepper. Serve in the classic style with slices of crisp-toasted french bread and a thick layer of cheese (my personal favourite is Jarlsberg).

Cheers

Answer 2

Maple-Glazed Shallots

Recipe By : Sophie Grigson, Style,The Sunday Times, September 29, 1996
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
600 Grams Small Round Shallots -- Peeled
60 Grams Butter
3 Tablespoons Maple Syrup
2 Tablespoons Lemon Juice
Salt And Pepper

Leave the shallots whole. If some of them are much larger than others, remove the outer layers to reveal twin inner shallots of a more equal girth. Melt the butter in a heavy pan large enough to take the shallots in a single, snug layer.
Fry the shallots until patched with brown - about 5 minutes. Drizzle over the maple syrup and stir for about 1 minute. Now add the lemon juice, salt and pepper and just enough water to cover. Bring to the boil, then reduce heat and simmer gently, stirring every now and then, until the shallots are very tender
(add a little more water if necessary) and there is only a thin layer of syrup left in the pan - about 30 to 40 minutes. Reheat when needed (they will keep in
the fridge, covered, for 2 to 3 days).

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NOTES : These sweet, buttery shallots serve as a relish and go well with dark game meats such a venison or grouse, or with boiled gammon or ham.

Answer 3

Caramelization or caramelisation is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. Caramelization is a type of non-enzymatic browning reaction. As the process occurs, volatile chemicals are released producing the characteristic caramel flavor.

Caramelized Shallots

2 tablespoons butter
15 to 20 whole shallots, peeled (about 1 1/2 to 2 pounds)
1 tablespoon sugar

Melt butter in medium cast-iron skillet (or other heavy skillet) over medium heat. Add shallots; sauté 3 minutes. Reduce heat to low; sprinkle shallots with sugar. Cook until shallots are caramelized, about 15 minutes. Serve as a side dish for meat or pork, or as a pizza topping.

Makes 8 servings.

Answer 4

Not sure if what looking for, I personally have not tried this, but sounds good.

8 tablespoons butter
2 lbs fresh shallots, peeled
3 tablespoons sugar
3 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 tablespoons chopped fresh flat leaf parsley
salt
pepper
ground cayenne pepper

Preheat oven to 400 degrees.
In a 12 inch ovenproof skillet melt the butter.
Add the shallots and sugar, tossing to coat.
Cook over medium heat for about 10 minutes, stirring occasionally until the shallots start to brown.
Add the vinegar, salt and pepper and toss well.
Place the skillet in the preheated oven and roast for 15-30 minutes, depending on the size of the shallots, until they are tender.
Season to taste, sprinkle with parsley and serve.

Answer 5

I am sure the recipe would work for shallots:

Caramelised Onions

Ingredients

4 onions
1 teaspoon brown sugar (optional)
sprinkle of balsamic vinegar (optional)
2 tablespoons vegetable oil
knob vegan margarine

Thinly slice the onion and put in a pan with the oil and margarine.

Cook on your lowest heat for 40-50 minutes until golden brown.

Stir in the sugar and / or vinegar if required.

Answer 6

Hear is two recipe links for caramelized shallots .

http://www.bbonline.com/recipe/rainbowinn_ca_recipe1.html

http://www.epicurious.com/recipes/recipe_views/views/107319

Answer 7

If perhaps it's a fruit it includes seeds, otherwise it's a vegetable. And vegetables are usually grown in the ground while fruits are grown in trees.