Best Caramelized Shallot Soup Recipes

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SHALLOT SOUP



Shallot Soup image

Make and share this Shallot Soup recipe from Food.com.

Provided by English_Rose

Categories     Onions

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 ounce butter
14 ounces shallots, finely sliced
2 garlic cloves, finely crushed
3 sprigs fresh thyme, picked
3 cups vegetable stock
1 potato, peeled and diced
1/2 cup heavy cream
2 tablespoons flat leaf parsley, finely chopped

Steps:

  • Heat the butter in a saucepan, add the shallots and cook slowly for 10-15 minutes until lightly caramelized. Add the garlic and thyme, cook for a further 2 minutes.
  • Add the stock and potato, season well. Bring to the boil and simmer gently until the potatoes are cooked.
  • Add the cream and pour into a food processor. Process until smooth. Serve with chopped parsley.

POTATO SOUP WITH CARAMELIZED SHALLOTS



Potato Soup with Caramelized Shallots image

Provided by Floyd Cardoz

Categories     Soup/Stew     Blender     Garlic     Potato     Appetizer     Lunch     Fall     Winter     Shallot     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 12 servings

Number Of Ingredients 9

2 garlic heads
8 tablespoons extra-virgin olive oil
2 cups chopped leeks
2 cups chopped onions
1/3 cup chopped celery
4 teaspoons ground coriander
3 1/4 pounds russet potatoes, peeled, cut into 3/4-inch pieces
8 cups (or more) vegetable stock or chicken stock
2 cups sliced shallots (about 10 large)

Steps:

  • Preheat oven to 350°F. Rub garlic heads with 1 tablespoon oil. Place in small baking dish; cover with foil. Bake until garlic is tender, about 1 hour. Cut tops off garlic; squeeze out roasted garlic and reserve.
  • Heat 4 tablespoons oil in heavy large pot over medium-low heat. Add leeks, onions and celery; sauté until tender but not brown, about 20 minutes. Add coriander; stir 2 minutes. Add potatoes; stir 2 minutes. Add roasted garlic and 8 cups stock; bring to boil. Reduce heat; simmer until potatoes are very tender, about 20 minutes. Cool slightly. Working in batches, puree soup in blender. (Can be made 1 day ahead. Cool slightly. Chill, then cover.)
  • Heat 3 tablespoons oil in large skillet over medium heat. Add shallots; sauté until deep golden, about 15 minutes.
  • Bring soup to simmer in heavy large pot. Thin with more stock, if desired. Season with salt and pepper. Ladle into bowls. Top with caramelized shallots.

CARAMELIZED SHALLOTS



Caramelized Shallots image

Make and share this Caramelized Shallots recipe from Food.com.

Provided by Luby Luby Luby

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

6 tablespoons butter
2 lbs fresh shallots, peeled
3 tablespoons sugar
3 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 tablespoons chopped fresh flat leaf parsley
salt
pepper
ground cayenne pepper

Steps:

  • Preheat oven to 400 degrees.
  • In a 12 inch ovenproof skillet melt the butter.
  • Add the shallots and sugar, tossing to coat.
  • Cook over medium heat for about 10 minutes, stirring occasionally until the shallots start to brown.
  • Add the vinegar, salt and pepper and toss well.
  • Place the skillet in the preheated oven and roast for 15-30 minutes, depending on the size of the shallots, until they are tender.
  • Season to taste, sprinkle with parsley and serve.

Nutrition Facts : Calories 235.8, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 246, Carbohydrate 31.9, Fiber 0.1, Sugar 6.3, Protein 4

CARAMELIZED SHALLOTS



Caramelized Shallots image

For a luxurious vegetable side-dish try this recipe for whole shallots glazed with butter, sugar, wine and stock.

Provided by English_Rose

Categories     Onions

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

2 ounces butter
2 tablespoons sugar
1 lb shallot, peeled
1/3 cup chicken stock or 1/3 cup vegetable stock
1/3 cup white wine

Steps:

  • In a heavy-based saucepan, heat the butter with the sugar until the sugar has melted.
  • Add the shallots and mix well.
  • Add the stock and wine, bring to the boil, reduce the heat to very low, cover and simmer for 15-20 minutes over a low heat, stirring now and then.
  • Uncover the pan and simmer for a further 10 minutes until the shallots are tender and glazed.
  • For Vegetarian use only the vegetable stock.

Nutrition Facts : Calories 231.2, Fat 11.8, SaturatedFat 7.4, Cholesterol 31.1, Sodium 124.8, Carbohydrate 26.6, Sugar 6.8, Protein 3.5

CARAMELIZED SHALLOTS



Caramelized Shallots image

Provided by Ina Garten

Categories     appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 8

6 tablespoons (3/4 stick) unsalted butter
2 pounds fresh shallots, peeled, with roots intact
3 tablespoons sugar
3 tablespoons good red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
Preheat the oven to 400 degrees F.

Steps:

  • Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
  • Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley, and serve hot.

CARAMELIZED SHALLOTS



Caramelized Shallots image

Provided by Food Network

Yield 6 to 8 servings.

Number Of Ingredients 6

16 to 24 large shallots, about 1 pound (small onions may be substituted)
3 tablespoons unsalted butter
3 tablespoons sugar
1/2 teaspoon salt
Freshly ground black pepper to taste
1/4 cup chicken stock

Steps:

  • Preheat the oven to 350 degrees.
  • Peel the papery skin off the shallots, being careful to leave them whole as whole as possible.
  • Put the butter into a saute pan over medium heat until it begins to bubble. Add the shallots, shaking the pan to coat them with butter, and brown on all sides until nicely caramelized to a rich, golden brown color. This will take about 6 to 8 minutes. Sprinkle with the sugar, add the salt, pepper, and stock, and bring to a boil. Pour the contents of the saute pan into a casserole or baking dish. Place into the oven for 20 minutes.
  • Check after 10 minutes to stir the contents of the dish and to ensure that the liquid has not evaporated. If it has, add several tablespoons of water to keep the dish moist until the shallots have cooked completely.
  • After the shallots have roasted for 20 minutes, the liquid will have evaporated and the shallots should be caramelized to a rich dark golden brown color and should be tender when pierced with a knife.

CARAMELIZED SHALLOTS



Caramelized Shallots image

Leftover shallots will keep for several days in the refrigerator and can be used in omelets, pizzas, sautes, and sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

10 large or 15 small shallots
1 teaspoon olive oil
1 teaspoon unsalted butter
1 teaspoon sugar
Salt and freshly ground pepper

Steps:

  • Peel shallots and cut lengthwise into 1/8-inch slices.
  • Heat oil in a small saute pan over medium heat. Add the butter and shallots. Sprinkle with sugar and add salt and pepper to taste.
  • Cook shallots until they begin to brown evenly, then turn heat down to low and continue to cook until very soft, about 10 minutes. Serve at room temperature.

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