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.
Total Time
30min
5.0
4 Ratings
Author: The Fit Mediterranean
Servings:
4
Ingredients
•
3
cups
Shallots
•
2
Tbsp
Butter
•
10
tsp
Balsamic Vinegar
•
7
tsp
Granulated Sugar
•
1
Tbsp
Water
Cooking Instructions
1.
Peel off the skin of the Shallots (3 cups).
2.
In a skillet, melt the Butter (2 Tbsp) and slowly add the Granulated Sugar (7 tsp). Stir until the sugar is all dissolved.
3.
Add the Balsamic Vinegar (10 tsp) to the skillet, stir and let it evaporate, cooking on high for a couple of minutes.
4.
Now, add the peeled shallots.
5.
Cook on low heat until the shallots are cooked, about 20 min. Add Water (1 Tbsp) if needed.
6.
Serve and enjoy!
Author's Notes
Store your sweet and sour shallots in a jar in your fridge for up to 2 weeks.
Nutrition Per Serving
CALORIES
184
FAT
6.2 g
PROTEIN
3.3 g
CARBS
30.7 g
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