Especially in the spring when they are fresh from the local farmers market!
They are a cross between a purple onion and garlic for those who are not familiar with these majectical little veggies!
Here is a great recipe I stumbled across from Smitten Kitchen!
It goes great with steak as well as pork! I actually use them in my Pan Seared Pork Chops!
6 Tbsp Butter
2 Lbs Shallots; Peeled & Roots Intact
3 Tbsp Sugar
3 Tbsp Red Wine Vinegar
1/2 Tsp Salt
1/4 Tsp Pepper
Chopped Flat Leaf Parsley
So first things first, pour your self a dainty little glass of wine and take a few good swigs to brace your self for this easy recipe 🙂
Then peel the paper like skin from the shallots and separate the ones that grew together.
Chop up your parsley and set aside to use later.
Next, drink some more wine you lush, then melt butter over medium heat in a good-sized saute pan until melted.
Add shallots and sugar then toss to coat well.
Continue to cook for 10 minutes, flipping occasionally until they start to brown.
Next, add your red wine vinegar.
Then add the salt and pepper.
Toss again to coat.
Transfer shallots and pan sauce to an oven safe dish.
Next roast at 400 for 15-30 minutes or until tender.
And finally sprinkle with chopped parsley!
Serve while still hot along side steak or pork!
**Also AMAZING with Cider Vinegar**