Glazed Shallots Recipe (2024)

Absolutely delicious, after a test last night they've made the cut for Thanksgiving. I did find the following: It took significantly longer than 10-15 minutes for my shallots to become completely tender. They weren't unusually large. I cooked them for nearly 30 minutes and wish I would have gone another 5. I also wanted for more glaze as it is addicting... not too sweet but slightly sticky in the best way...I plan on doubling all ingredients other than the shallots for assurance.

I found that the shallots were easier to peel when I put them in boiling water for 30 seconds. I also made them in advance then reheated the shallots and sauce adding the 3rd tablespoon of butter.

Made per recipe and delightfully delicious outcome as Thanksgiving 2021 season side dish. Have been using shallots in cooking as ingredient for decades but never thought to glaze them to serve solo until this year. This recipe and others for glazed shallots will now be in regular line ups at all times of year. For these:*can be made ahead and reheated,*size of shallots will impact time to be done (duh ;-) ), mine took a bit more than 15 min,*used less than specified salt.

I added chestnuts , chicken liver

Brilliant recipe. I made them last year for the first time and WOW, they will be on my thanksgiving table every year from now on.

Made for Thanksgiving in 2016. Will make it again 2017. Delicious.

Were the chestnuts and chicken liver pre-prepared in any way?

Loved this now I will make it for all kinds of meals.

A definite improvement over creamed onions. My shallots were really big...next time I will try for smaller ones.

Has anyone tried these cold and added them to a salad? When i saw this i thought this might be great like that or stuck into a grilled cheese sandwich.

I also tried this after the recommendation from Claire Saffitz. They were delicious and paired well with everything else on the table. They did take a lot longer to cook/reduce than the recipe indicated, and they were a bit fussy requiring frequent stirring, although we were hanging out in the kitchen anyway so that was not too much of a problem.

A sleeper hit and a new fave. I found this thru Claire Saffitz's "ideal Thanksgiving" NYT cooking video where she makes this. We all loved it, were surprised by it. It's great if you need a side with a hint of tanginess & umami among the carbs. You also only need 2-3 on your plate; a little goes a long way. Peeling the shallots takes up the most time. Reducing the liquid takes a while, so doubling the recipe was a fail and all the shallots fell apart. I recommend one batch at a time, as written.

I found this recipe several years ago, and it is a fan favorite at our table every Thanksgiving! These are mouthwatering, for sure. I agree with the other comments though...it does take way more than 15 minutes to get the desired tenderness.

These were a nice addition to last year’s Thanksgiving dinner, especially to replace the creamed onions our younger generation doesn’t touch. My postmortem says to add a sprinkle of something green to improve eye appeal. I can just do a drift of chopped parsley but does anyone have another herb they recommend to garnish this dish? There’s a fair amount of thyme already.

Made per recipe and delightfully delicious outcome as Thanksgiving 2021 season side dish. Have been using shallots in cooking as ingredient for decades but never thought to glaze them to serve solo until this year. This recipe and others for glazed shallots will now be in regular line ups at all times of year. For these:*can be made ahead and reheated,*size of shallots will impact time to be done (duh ;-) ), mine took a bit more than 15 min,*used less than specified salt.

Brilliant recipe. I made them last year for the first time and WOW, they will be on my thanksgiving table every year from now on.

Is there any reason this recipe can’t be made ahead and reheated for some time/ stovetop efficiency on Thanksgiving?

I found that the shallots were easier to peel when I put them in boiling water for 30 seconds. I also made them in advance then reheated the shallots and sauce adding the 3rd tablespoon of butter.

Made for Thanksgiving in 2016. Will make it again 2017. Delicious.

Absolutely delicious, after a test last night they've made the cut for Thanksgiving. I did find the following: It took significantly longer than 10-15 minutes for my shallots to become completely tender. They weren't unusually large. I cooked them for nearly 30 minutes and wish I would have gone another 5. I also wanted for more glaze as it is addicting... not too sweet but slightly sticky in the best way...I plan on doubling all ingredients other than the shallots for assurance.

I added chestnuts , chicken liver