- 2 pounds shallots
- 2 tablespoons butter
- 2 teaspoons sea salt
- 2 tablespoons granulated sugar
- 1 tablespoon minced rosemary
- 1/4 teaspoon freshly ground pepper
- 3/4 cup balsamic vinegar
Peel shallots and slice them thinly.
Melt butter in a large skillet over low heat. When it foams, add sliced shallots.
Stir shallots to coat them with butter.
Add sea salt and sugar and stir again.
Simmer shallots, stirring regularly, until they are deeply brown and reduced in volume by at least half. This should take between 30-45 minutes. If they begin to stick during cooking, add a splash of water to prevent browning and encourage softening.
Once the shallots are greatly reduced, raise heat to medium-high and add rosemary, pepper and balsamic vinegar.
Cook shallots for 6-8 minutes over medium-high heat, stirring constantly, until the vinegar has reduced and the shallots don’t look at all watery.
When it’s finished cooking, serve with goat cheese, burgers or draped over sturdy salad greens. It will keep in the fridge for 7-10 day and freezes well for up to 6 months.