Braised Shallots

by Mugnaini on April 23, 2013 in Vegetables

Braised Shallots

Serves 4
Roasting Oven Environment


  • 1 ½ pounds medium shallots (or cipollini or pearl onions)
  • 3 whole cloves
  • 2 tablespoons extra virgin olive oil
  • 1 cup broth (chicken, veal, or beef)
  • 2 teaspoons sugar
  • 1 tablespoon balsamic vinegar
  • Salt and pepper, to taste
  • 1 teaspoon chopped parsley


Remove skins from shallots and leave whole. Place shallots in a saute pan with cloves and oil; toss to coat. Set uncovered in the wood burning oven and cook, stirring a few times, for about 5–6 minutes, or until lightly browned.

Add broth, cover, and cook until slightly tender, about 10–15 minutes.

Uncover; add sugar and vinegar. Stir and cook for 5–10 minutes more to thicken juices.

Remove, season with salt and pepper, add parsley, and serve.

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