There are few vegetables that I truly look forward to eating. Yup, pretty weird to hear that from a food blogger. But I grew up as a picky eater and am only now slowly dipping my toes into the world of vegetables and odd foods. I have a rule that wherever I travel, I eat whatever is put in front of me. This has led to eating some pretty weird things (like smiley in South Africa, look it up if you dare) and at some point, shallots came up on a plate. A few years late, now I’m making Rosemary Brown Butter Shallots to share with you!
Shallots taste like a cross between an onion and garlic. I love sautéing them in butter so that they get caramelized on the outside and soft an delicious on the inside. Now add browned butter, and we are taking it to the next level. I find that browned butter is a quick and easy way to elevate a dish. Trust me, use browned butter on a dish and it will instantly impress your friends and family!
Another great reason to be cooking shallots is that they are readily available all year. I’ve been finding them at more grocery stores recently, though buying them in bulk can still be hard if you live in a smaller market. These are the secret ingredient for chefs and for french cooking. Many turn to shallots because of their flavor and also for their purple color.
This is another one of those recipes that makes your whole home smell delicious. Nothing is better than coming through the door and into a warm and delicious smell in the kitchen. And it you are on the fence about onions, recipes like this Rosemary Brown Butter Shallots turned Tai from a onion hater to an onion lover because of how delicious it tastes. If you become a reformed onion eater, let me know! I’d love to hear what recipe changed your mind!
Rosemary Brown Butter Shallots
- 1 Pound Shallots
- 6 Cloves Garlic
- 4 Tbsp Butter
- 2 Tbsp Rosemary
- Peel shallots and cut into even sizes. Peel garlic and smash cloves.
- Heat butter in a large frying pan on medium-high. Cook until butter just begins to brown, then add shallots and garlic and reduce heat slightly.
- Season generously with salt, pepper and rosemary.
- Cook until shallots have softened and cooked through. The outer layers should be lightly browned. Enjoy!
If you liked this recipe, be sure to check out my Creamy Onions au Gratin!