Shallots slowly caramelized in butter and sweetened with grape molasses make a flavorful vegetable side, often served with red meat and kebabs. It is easy to prepare and full of flavor.
Blanch the shallots in boiling water for a few seconds, then transfer them to cold water so they are easier to peel.
Melt the butter. Add the shallots and cook over low heat, stirring occasionally, until tender and golden.
Add the grape molasses, salt, and black pepper. Stir quickly until the shallots are coated. Important: keep stirring after adding the grape molasses because it can stick to the bottom.
Cook the shallots slowly over low heat; high heat can burn the outside while leaving the centers raw. Stir quickly after adding the grape molasses, which can stick to the bottom and burn. Contains milk/dairy (butter). Check packaged ingredient labels for other allergens.
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