Balsamic Caramelized Shallots

Low and Slow, Deeply Sweet

There is a particular kind of patience required for caramelizing — a willingness to leave things alone, to let heat and time do what no amount of stirring can. Shallots, more than most, reward that patience. They soften and collapse into themselves, turning golden and yielding, their natural sweetness deepening in the oven's quiet warmth. A pour of balsamic brings the whole thing into focus — that gentle tension between sweet and tart, rich and bright. This is a side dish that asks very little and gives back generously.

Ingredients

• 4 tablespoons butter
• 2 tablespoons sugar
• 1 pound shallots, peeled
• 1/4 cups Alessi Balsamic Vinegar
• Alessi Sea Salt and Ground Black Pepper, to taste
• 2 teaspoons parsley, chopped

Instructions

1. Preheat oven to 400.
2. In an oven proof skillet, melt butter over medium heat.
3. Stir in sugar until blended, then add shallots and toss to coat.
4. Cook shallots, stirring occasionally, until they begin to brown and soften; about 10-12 minutes.
5. Remove pan from heat and add vinegar; season with salt and pepper.
6. Toss shallots until evenly coated.
7. Transfer skillet to oven and roast shallots for 20-25 minutes until tender.
8. Garnish with fresh parsley before serving.