Bruleed Shallots


Preparing a feast in a kitchen full of foodies always leads to new and fun ideas. On one such Thanksgiving, while preparing Brittany Style Shallots , we decided to heighten the presentation value by browning some sugar on the top. The result - Bruléed Shallots - was extraordinary.
20 French shallots
2 ounces butter
2 tablespoons sugar, preferably raw, divided use
fleur de sel
1 Peel the shallots.

2 Melt the butter in heavy bottomed-pan. Add the whole shallots. Sprinkle with 1 tablespoon of sugar. Season to taste with pepper.

3 Barely cover with water and cook over high heat until the water has completely evaporated, stirring from time to time with a wooden spoon.

4 Arrange shallots in a single layer in a heat proof serving dish. Sprinkle with the remaining sugar, then brown with a torch (or place under a broiler). Sprinkle with a bit of fleur de sel.

servings  use metric
original recipe yield: 8 Servings
Notes Try to find authentic French shallots. If you find yourself with any leftover shallots, they are wonderful spread on bread or a sandwich, or used in a recipe, such as our Michele's Luscious Scrambled Eggs .

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