Shallot Marinade Recipe

Name: Shallot Marinade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Shallot Marinade; Makes about 1 cup, serving 6; 1 pound shallots, thinly sliced (about 4 cups); see NOTE below; 2 cups dry red wine; 1/4 cup balsamic vinegar, or more to taste; 1/4 cup honey, or more to taste; 2 tablespoons sugar; 1 pinch cayenne pepper; 1 pinch ground cloves; About 1/2 teaspoon coarse salt; About 1/2 teaspoon black pepper

Servings: persons

Shallot Marinade
Makes about 1 cup, serving 6
1 pound shallots, thinly sliced (about 4 cups); see NOTE below
2 cups dry red wine
1/4 cup balsamic vinegar, or more to taste
1/4 cup honey, or more to taste
2 tablespoons sugar
1 pinch cayenne pepper
1 pinch ground cloves
About 1/2 teaspoon coarse salt
About 1/2 teaspoon black pepper

1
Place all the ingredients (use only a little salt and pepper to begin with) in a nonreactive saute pan with 2 cups water. The shallots should be completely covered. Bring the mixture to a boil, reduce the heat to medium, and gently simmer the shallots, uncovered, until the liquid is completely absorbed, 30 to 40 minutes. Stir from time to time, more frequently at the end. You may need to lower the heat to keep the shallots from burning.
2
Taste for seasoning, adding salt, pepper, vinegar, or honey to taste. The marmalade should be a little sweet, a little sour, and very highly seasoned. Transfer to clean (or even sterile) jars and store in the refrigerator for up to several weeks.
3
NOTE: Red, white, or yellow onions can be substituted for shallots in this recipe.

kcal

Calories

Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Shallot Marinade, Makes about 1 cup, serving 6, 1 pound shallots, thinly sliced (about 4 cups); see NOTE below, 2 cups dry red wine, and more.

Yes, Shallot Marinade falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shallot Marinade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions