Caramelized Shallots With Fresh Thyme, Basil And Rosemary

1. 1

   Peel shallot leaving hairy end of the shallot trimmed but still intact. Cut in half, lengthwise. (You want to leave a bit of the core in order to hold the shallot together, otherwise it will fall apart. You don't want to leave too much however, because it isn't very palatable.)

2. 2

   Heat butter in a heavy small to medium coverable pan until it stops bubbling.

3. 3

   Place shallots into pan with herbs. Saute for 5 minutes.

4. 4

   Add sugar, pepper and salt to the shallots. (During cooking, ensure heat is regulated in order to prevent burning the sugar.) Cook over medium heat until sugar has caramelized (the color of caramel).

5. 5

   Add cream. Don't worry about caramel scrapings on the bottom of the pan. Cook over low heat until cream is reduced to a thick, caramel colored, and shallot has absorbed most of the syrup. This should cook for an hour or more. Cool to room temperature and serve.

6. 6

   Garnish with fresh herbs.

7. 7

   To incorporate on a tart, chop the shallots removing end and spread on as the crust, or as a topping.

No additional tips available.