Glazed shallots delightfully break with tradition
- November 25th, 2009 3:36 pm PT
I have fond memories of preparing for thanksgiving in my parent’s kitchen on a late Wednesday night. Dad would grind the mysterious Zwieback toast for the stuffing with a hand- cranked meat grinder apparatus. Mysterious, because at no other time during the year did this strange bread show up in the pantry. Mom would make her pies from scratch, always one pumpkin and one mince meat, not really what children are interested in, but we were told it was “tradition.” And while the pies baked mom made the onion side dish no one at the kids table ever went back for; the creamed onions.
I now love creamed onions but I always have a hard time peeling them. I found this recipe in a box of some old ones from a friend. She had scrawled on the corner of the recipe “from Harrods, London.”
Easy and beautiful, you’ll want to make them more often than just for Thanksgiving. Avoid the expensive shallots at your local market. Instead go to Lilly market in S.E. Portland or any Oriental market or Vietnamese market along 82nd Avenue or in the larger markets in the Fu Bon center on 82nd Avenue.
Glazed Shallots “from Harrod’s, London”
should be made just before serving so pour yourself a glass of wine while the turkey is carved!
for 4 people:
- 1 lb. shallots, skinned
- water to cover
- 4 tablespoons butter
- 2 tablespoons sugar
- salt and pepper
- chopped fresh parsely, to garnish
Place shallots in saucepan and cover with the cold water. Bring to a boil and blanch for 10 minutes. Drain and set aside.
Melt butter in the saucepan, add the sugar, shallots and slat and pepper. Cover and cook for 15 minutes on med./ low untill shallots are tender and well glazed. Stir occasionally to prevent sugar from burning. Turn into warmed serving dish and sprinkle with parsely.