Leftover shallots will keep for several days in the refrigerator and can be used in omelets, pizzas, sautes, and sandwiches.
- Servings: 4
Source: Martha Stewart Living, November/December 1991
- 10 large or 15 small shallots
- 1 teaspoon olive oil
- 1 teaspoon unsalted butter
- 1 teaspoon sugar
- Salt and freshly ground pepper
Peel shallots and cut lengthwise into 1/8-inch slices.
Heat oil in a small saute pan over medium heat. Add the butter and shallots. Sprinkle with sugar and add salt and pepper to taste.
Cook shallots until they begin to brown evenly, then turn heat down to low and continue to cook until very soft, about 10 minutes. Serve at room temperature.