Caramelized Shallots and Walnuts
Photo: Annabelle Breakey; Styling: Karen Shinto
Yields Makes 8 servings Total Time 45 mins
AuthorMolly Watson; Paul Canales, Paul Canales
This side dish is simultaneously sweet and savory, like a relish that's served warm. The crunchy walnuts and silky, smooth shallots work especially well with a beef rib roast.

How to Make It

Step 1
1

In a large frying pan over medium-high heat, melt butter. Add shallots and sprinkle with salt. Cook, stirring occasionally, until shallots are well browned all over, about 20 minutes.

Step 2
2

Add walnuts, Vin Santo, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer until shallots are tender, about 5 minutes. Uncover, turn heat to medium-high, and cook until liquid is reduced and almost completely evaporated. Serve warm.

Step 3
3

* Vin Santo is sold at liquor stores; substitute Madeira, Marsala, Port, or any other sweet wine, if you prefer.

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

 1/4 cup butter
 2 pounds shallots, trimmed and peeled
 1/2 teaspoon salt
 1 cup walnut halves
 1 cup Vin Santo (Italian dessert wine*)
 5 sprigs fresh thyme

Directions

Step 1
1

In a large frying pan over medium-high heat, melt butter. Add shallots and sprinkle with salt. Cook, stirring occasionally, until shallots are well browned all over, about 20 minutes.

Step 2
2

Add walnuts, Vin Santo, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer until shallots are tender, about 5 minutes. Uncover, turn heat to medium-high, and cook until liquid is reduced and almost completely evaporated. Serve warm.

Step 3
3

* Vin Santo is sold at liquor stores; substitute Madeira, Marsala, Port, or any other sweet wine, if you prefer.

Step 4
4

Note: Nutritional analysis is per serving.

Caramelized Shallots and Walnuts