I know what you’re thinking…glazed shallots? But this is the love you never knew you had. These Glazed Shallots are insanely delicious, they’re just like eating candy!
After braising the shallots you end up with a thick, syrupy sweet and delicious glaze that coats the top of them. They’re sure to be a huge hit and a wonderful side for Thanksgiving. These caramelized shallots pair beautifully with everything at the Thanksgiving table!
I made Glazed Shallots for the first time at Thanksgiving one year and have been obsessed with them ever since. Who knew a little onion could taste so good?
The best part? They’re SUPER easy to make. The worst part about this recipe is peeling the shallots. The rest is a piece of cake.
Other Thanksgiving recipes you’ll love!
- Homemade Au Gratin Potatoes
- Old Fashioned Candied Sweet Potatoes
- Southern Sweet Potato Pie
- Perfectly Spiced Pumpkin Pie
- Dutch Apple Pie
Can I make Glazed Shallots ahead of time?
Although you can make these Glazed Shallots ahead of time and reheat them, they are best served hot and fresh. When they first come out of the pan they have that thick glorious caramelized syrup all over them that is best to eat right then.
I have made them ahead of time and reheated them before. It’s definitely not the worst thing in the world. They are still extremely delicious. So if that is the only option that works for you, don’t sweat it. Everyone will still be overly impressed!
How long will Glazed Shallots keep?
Glazed Shallots will keep for up to 4 days in the refrigerator. It’s best to keep them in an airtight container or tightly wrapped. They reheat well in the oven or the microwave.
Reheating in the microwave will be the quickest way. Reheat for 30 seconds at a time, stirring after each time.
To reheat in the oven, preheat the oven to 350°F then bake for 10 minutes. Stir and check the temperature. If needed cook another 5 minutes.
Ingredients for Glazed Shallots
- Shallots – Try to use shallots that are uniform in size
- Chicken Stock – Use your favorite chicken stock, I love this one!
- White Wine – Any dry white wine will work well such as Pinot Grigio, Chardonnay or Sauvignon Blanc
- Butter – I use unsalted butter so I can control the salt level myself
- Granulated Sugar – This helps the shallots caramelize and get that thick syrupy glaze
- Kosher Salt – This will bring out the sweet and savory flavors in the shallots
- Black Pepper – I like the coarse ground pepper
- Fresh Thyme – The shallots are good with or without the fresh thyme but I especially like to add it for Thanksgiving
Tips for the best Glazed Shallots
- Don’t be afraid to let the shallots keep cooking once the liquid starts to disappear and the shallots start to brown. That’s when all of the flavor comes in. Just keep stirring until you have a nice syrupy glaze and the shallots are a medium to dark brown in caramelization
- Try to use a pan that is large enough you can have all the shallots in one layer instead of stacked
- Cut the very ends off the shallots and make a small slice down the side to make peeling easier
- You can always hold the shallots warm in the oven at 170°F until you are ready to serve them
How to make Glazed Shallots
Peel the shallots and add them to a heavy bottomed sauce pan along with the chicken stock, wine, butter, sugar, salt pepper and fresh thyme. Bring the pan to a boil.
Once the shallots boil then turn the heat down and let the shallots simmer until liquid becomes very low. At that point turn the heat back up to medium – high and stir frequently.
The shallots will begin to caramelize and the liquid will become a thick syrupy glaze. Continue stirring until the shallots have a nice medium brown color. Remove from the heat and serve!
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- stove top
- heavy bottomed sauce pan
For the Glazed Shallots
- 2 lbs shallots trimmed and peeled
- 1¾ cups chicken stock
- 1 cup white wine dry
- 4 tbsp unsalted butter
- 2.5 tbsp granulated sugar
- 1 tsp kosher salt
- ½ tsp black pepper
- 12 sprigs fresh thyme
To Make the Glazed Shallots
- Trim and peel the shallots
- Add all ingredients to a heavy bottomed sauce pan and bring to a boil
- Once boiling reduce heat to a simmer until almost all liquid is gone
- Turn the heat back up to medium – high and stir frequently until you have caramelized shallots and a thick syrupy glaze
- Remove from the heat and serve immediately. Enjoy!