A rich caramel-vinegar sauce makes these shallots an exclamation point on the plate. The sauce can be made and the shallots prepped well in advance (see Make-Ahead Tips, below), making this a great side dish for Thanksgiving.
Make Ahead Tips
The caramel-vinegar sauce can be made up to 2 weeks ahead. Pour into a jar or other container, cover, and store at room temperature.
The shallots can be trimmed, peeled, and cut up to 3 days ahead, Wrap them in barely damp paper towels and refrigerate in a zip-top bag.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This recipe has recently become one of our Christmas dinner dishes. We think it is interesting and delicious and well worth the time.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.