Creamed Shallots

I cordially invite you to the world of caramelized onions. It is a wonderful world. I had first seen this dish made by a certain red-headed italian on a certain daytime cooking show and they looked so delicious they ate at me for a few days. So I made a few changes and called them my own.The original recipe called for sherry, which I have no objection to using, but at the time I made them, I had no sherry. So as a 17 year old who doesn’t like the taste of alcohol, I turned to the internet! As it turns out, people on this subject are very unhelpful. So I came up with a combination of red balsamic and apple juice to replicate the flavor I kinda heard about. And I think it turned out great! The onions had a sweet taste with a vinegary resonance that was just fantastic. The other addition was kale, which, if you have ever heard me refer to salad as “lawn,” you might know how strange it is that I wanted to add this. But it was great! The flavor of the softened kale leaves worked so surprisingly well with the sweet vinegar in the onions. This dish is a great side with skirt steak or roasted chicken or as an addition to mashed potatoes with a tart cheese.

creamed challots

creamed shallots



Olive Oil

2 tablespoons Butter

Five shallots thinly sliced

1 tablespoon Sugar 

Freshly cracked Black Pepper

1/4 cup fresh Thyme leaves

1/4 Red Balsamic Vinegar

1/4 cup Apple Juice/Cider

1/4 cup Heavy Cream

1/2 cup of Kale

1/4 cup freshly grated Parmesan


Begin by heating your pan over medium-high. When hot, put the oil in the pan and throw in the shallots. They’ll start to brown and this is when you add the sugar, (to help speed the caramelization). After another minute or two add the butter and let the caramelization continue for another minute or two. Add the Vinegar and apple juice or cider, lower the heat and cover the onions for about 10 minutes. Turn off the heat and stir in the cream and kale. Done! Top with the cheese and enjoy this sweet, overcooked heaven.

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