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  • 12 shallots
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 1/2 teaspoon granulated sugar
  • sea salt
  • fresh ground black pepper
  • fresh lemon juice


  • Peel skin off bulb and separate individual shallots. Cut shallots lengthwise into thin strips. Trim off root base.
  • Heat large skillet over medium heat. Add extra-virgin olive oil to preheated pan. Add the butter and stir until melted. Add the shallots and toss in the butter and extra-virgin olive oil.
  • Sprinkle sugar over shallots. Season with sea salt and fresh ground black pepper.
  • Reduce heat to low. Sauté shallots, stirring occasionally until light brown.
  • Squeeze lemon juice over shallots and stir to combine.


Shallots sautéed over very low heat until golden brown and soft. Caramelized shallots work well in savory dishes and pair nicely with roasted vegetables, fish, seafood, and meat.