I love this recipe for Glazed Shallots because it’s really a master method for any glazed vegetable. The technique is simple, clever, and absolutely dependable. Once you learn it, you can use it for carrots, pearl onions, even Brussels sprouts, and each one comes out tender, glossy, and beautifully balanced between sweet and savory. It’s the kind of recipe that earns a permanent place in your kitchen repertoire.
Ingredients
- drizzle of olive oil
- 6 whole shallots peeled, leaving stem ends intact, halves lengthwise, if large
- 1 tsp grated orange zest
- 1/4 cup orange juice
- 1/4 cup cider vinegar
- 1 1/2 tbsp brown sugar
- kosher salt and freshly ground black pepper
Instructions
Gather all ingredients before starting recipe
- Heat a drizzle of olive oilin a medium skillet over medium high heat. Add 6 whole shallots, trimmed and cut in half if large. Sauté, stirring frequently, until lightly browned, about 5 minutes.
- Add 1 1/3 cup water, 1 tsp grated orange zest, 1/4 cup orange juice, 1/4 cup cider vinegar and 1 1/2 tbsp brown sugar. Season with kosher salt and freshly ground black pepper. Stir to combine and bring to a boil.
- Reduce heat to medium and cook until the liquid has mostly evaporated and the shallots are tender and the liquid is syrupy, about 35-40 minutes. Raise heat if the shallots are tender but not quite glazed.
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