Caramelized Shallots

Ingredients

For 6 servings

• •2 c. à soupe extra-virgin olive oil
• •1.25 lb small shallots, peeled
• •1 tasse low-sodium chicken broth
• •0.5 tasse dry white wine
• •3 c. à soupe unsalted butter, divided
• •1 c. à soupe sugar
• •0.5 c. à café Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
• •Freshly ground black pepper

Method

1. 1.Warm 2 Tbsp. extra-virgin olive oil in a medium stainless-steel or nonstick skillet over medium-high heat; add 1¼ lb. small shallots, peeled, and cook, mostly undisturbed, until golden brown on at least one side, 5–8 minutes.
2. 2.Add 1 cup low-sodium chicken broth, ½ cup dry white wine, 2 Tbsp. unsalted butter, 1 Tbsp. sugar, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; season generously with freshly ground black pepper. The liquid will mostly cover the shallots, but some may be left unsubmerged. Bring to a simmer; reduce heat and cook, uncovered and tossing occasionally, until shallots are tender and liquid is syrupy and coats shallots, 10–15 minutes.
3. 3.Remove from heat; stir in remaining 1 Tbsp. unsalted butter, swirling pan until butter melts. Taste and adjust seasoning with more salt and pepper, as needed. Serve shallots immediately. Do Ahead: Caramelized shallots can be made 3 days ahead. Store in an airtight container and chill. To reheat, transfer to a pan with a little water, cover, and place over low heat until warmed through.