Best Caramelized Shallot Yogurt Recipes

Caramelized Shallots image

Provided by Martha Stewart

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.

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 Shallot Yogurt image

Provided by Chris Morocco

Yield 4 servings

Number Of Ingredients 7

2 tablespoons olive oil
4 large shallots, finely chopped (about 2 cups)
Kosher salt, freshly ground pepper
1 tablespoon apple cider vinegar
1 1/2 cups low-fat plain Greek yogurt
1 tablespoon sliced chives, plus more for serving
Chips or crackers (for serving)

Steps:

Heat oil in a medium skillet over medium. Add shallots and season generously with salt and pepper. Cook, stirring occasionally and reducing heat if needed, until shallots are golden brown and tender, 15-18 minutes. Let cool slightly.
Mix shallots and vinegar into yogurt in a medium bowl; season with salt and pepper.
Stir 1 Tbsp. chives into yogurt; divide among bowls and top with more chives. Serve with chips for dipping.
Do Ahead
Yogurt (without chives) can be made 3 days ahead; cover and chill.