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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