Caramelized Shallots

Summary: These are divine: great on cheese, bread, grilled meat, sandwiches, pretty much anything. This is Nancy Silverton's (of Mozza restaurant) recipe and is part of a larger dish: Burrata with Bacon, Escarole and Caramelized Shallots, that was published in the NYTimes dining section on 10/26/11. That dish is time-consuming but delicious.


  • 3 tablespoons extra virgin olive oil
  • 1⅓ cups thinly sliced shallots
  • ¼ cup + 2 tablespoons balsamic vinegar


In a large saute pan (I prefer not to use nonstick), heat the oil over medium-high heat until almost smoking. Add the shallots and cook, stirring only as necessary, until brown around the edges and soft, about 5 minutes.

Add the vinegar and stir until the bottom of the pan is dry, about 6 minutes.

Use or keep covered in the fridge for several weeks.