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RECIPE
5 INGREDIENTS6 STEPS30MIN

Sweet and Sour Shallots

5.0
4 Ratings
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The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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I LOVE sweet and sour shallots. In Italian we call them “Cipolline in agrodolce” and you can eat them as a side, integrate them into a salad or use them to staff your sandwich.

30MIN

Total Time
The Fit Mediterranean
Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
3 cups
Shallots
2 Tbsp
3 Tbsp
Balsamic Vinegar
1 Tbsp
Water
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Nutrition Per Serving
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CALORIES
184
FAT
6.2 g
PROTEIN
3.3 g
CARBS
30.7 g

Author's Notes

Store your sweet and sour shallots in a jar in your fridge for up to 2 weeks.

Directions

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Step 1
Peel off the skin of the Shallot (500 gram).
Step 2
In a skillet, melt the Butter (2 tablespoon) and slowly add the Granulated Sugar (30 gram). Stir until the sugar is all dissolved.
Step 3
Add the Balsamic Vinegar (50 milliliter) to the skillet, stir and let it evaporate, cooking on high for a couple of minutes.
Step 4
Now, add the peeled shallots.
Step 5
Cook on low heat until the shallots are cooked, about 20 min. Add Water (1 tablespoon) if needed.
Step 6
Serve and enjoy!

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Nutrition Per Serving
Calories
184
% Daily Value*
Fat
6.2 g
8%
Saturated Fat
3.8 g
19%
Trans Fat
--
--
Cholesterol
16.1 mg
5%
Carbohydrates
30.7 g
11%
Fiber
4.0 g
14%
Sugars
19.3 g
--
Protein
3.3 g
7%
Sodium
19.0 mg
1%
Vitamin D
--
--
Calcium
52.0 mg
4%
Iron
1.6 mg
9%
Potassium
433.9 mg
9%
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