Onion Or Shallot Vinegar Recipes

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ONION OR SHALLOT VINEGAR



Onion or Shallot Vinegar image

Herbal vinegars make good marinades. Also try this with oil as a different flavored salad dressing. This also makes a pretty gift.

Provided by Nyteglori

Categories     Salad Dressings

Time P14DT1m

Yield 1 quart

Number Of Ingredients 3

4 -6 ounces shallots or 4 -6 ounces white pearl onions, peeled and bruised
1 quart good vinegar
3 small white pearl onions (optional)

Steps:

  • Pour vinegar over the shallots/onions. Cover tightly and steep 2-3 weeks.
  • Strain into decorative bottle. Small pearl onions may be added for decorative purposes.
  • A few drops is sufficient flavor for most uses.

Nutrition Facts : Calories 253, Fat 0.1, Sodium 32.6, Carbohydrate 19.4, Sugar 0.4, Protein 2.8

PICKLED SHALLOTS AND RED ONIONS



Pickled Shallots and Red Onions image

Provided by Valerie Bertinelli

Categories     condiment

Time 1h10m

Yield 4 servings

Number Of Ingredients 5

1/2 cup distilled white vinegar
2 tablespoons sugar
Kosher salt
1 small red onion, thinly sliced
1 shallot, thinly sliced

Steps:

  • Combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat. Add the onions and shallots to a pint jar and pour the liquid over the top. Let cool completely. Refrigerate up to 1 week.

FILET MIGNON WITH SHALLOT SAUCE AND CRISPY ONIONS



Filet Mignon With Shallot Sauce and Crispy Onions image

Make and share this Filet Mignon With Shallot Sauce and Crispy Onions recipe from Food.com.

Provided by lazyme

Categories     Steak

Time 50m

Yield 2 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
6 ounces shallots, halved
2 tablespoons sugar
1/4 cup balsamic vinegar
1/2 cup chicken stock
1/2 cup beef stock
1 tablespoon fresh thyme or 1 teaspoon dried thyme
vegetable oil
1 cup flour
1 teaspoon salt
1 teaspoon pepper
1 large onion, thinly sliced
20 ounces filet mignon, 1-inch thick, 2 steaks

Steps:

  • For SAUCE:.
  • Heat oil in heavy large skillet over medium heat.
  • Add shallots and saute 15 minutes.
  • Sprinkle with sugar and stir until shallots are golden brown, about 5 minutes.
  • Add vinegar and boil until reduced to syrup consistency, about 1 minute.
  • Add both broths and boil until liquid is reduced to sauce consistency, about 10 minutes.
  • Add thyme.
  • Season with salt and pepper. (Can be made 1 day ahead. Cover and chill).
  • Prepare barbecue (medium-high heat) or preheat broiler.
  • For ONION RINGS:.
  • Preheat oven to 240°F
  • Pour vegetable oil into heavy large saucepan to depth of 3 inches.
  • Heat to 375°F
  • Stir flour, salt and pepper in large bowl.
  • Add onion slices and toss to coat, separating rings.
  • Working in batches, shake excess flour off onions, add to oil and fry until golden, about 2 minutes per batch.
  • Using slotted spoon, transfer onion rings to paper towels and drain.
  • Place onions on large baking sheet.
  • Season lightly with additional salt.
  • Place in oven to keep warm.
  • Season steaks with salt and pepper.
  • Grill or broil steaks to desired doneness, about 4 minutes per side for rare.
  • Transfer steaks to plates.
  • Rewarm sauce.
  • Spoon shallot sauce around steaks.
  • Top steaks with onions.

SHALLOT VINAIGRETTE



Shallot Vinaigrette image

Categories     Mustard     Onion     No-Cook     Low Fat     Quick & Easy     Salad Dressing     Shallot     Bon Appétit

Yield Makes 3/4 cup

Number Of Ingredients 5

1/2 cup chopped shallots
6 tablespoons seasoned rice vinegar*
1 1/2 teaspoons Dijon mustard
1 1/2 tablespoons olive oil
*Also known as sushi vinegar; available at Asian markets and in the Asian foods section of some supermarkets.

Steps:

  • Whisk shallots, rice vinegar and Dijon mustard in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.

MIGNONETTE SAUCE



Mignonette Sauce image

A classic Mignonette Sauce recipe

Yield Makes about 1/2 cup

Number Of Ingredients 4

1 tablespoon coarsely ground white or black peppercorns (vary amount according to taste)
1/2 cup white or red wine vinegar
2 tablespoons finely chopped shallots or sweet onions
Salt to taste

Steps:

  • Combine all ingredients and chill. Serve with chilled oysters or clams on the half shell.

ONION AND SHALLOT CONFIT



Onion and Shallot Confit image

Slow-cooking onions in olive oil brings out their sweetness, which is offset by the acidity of the tomatoes and vinegar. This confit is wonderful with grilled meats. You'll want to keep some on hand all summer.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 2h45m

Yield Makes 1 quart

Number Of Ingredients 8

1/2 cup extra-virgin olive oil
2 1/4 pounds mixed fresh shallots and cipollini onions (preferably a combination of red and white), peeled and halved if large
3/4 pound cherry tomatoes
4 large sprigs oregano
2 small sprigs rosemary
Coarse salt
Red-pepper flakes
2 tablespoons red-wine vinegar

Steps:

  • Preheat oven to 275 degrees. Heat oil in a small Dutch oven or other heavy 3-quart pot over medium-high heat. Add shallots and onions, tossing to coat, then bring to a simmer. Add tomatoes, oregano, rosemary, 1 tablespoon salt, and a pinch of red-pepper flakes. Cover, and transfer to oven.
  • Bake until onions are very tender, about 2 1/4 hours. Uncover, and bake until onions are slightly golden around edges, about 15 minutes more. Stir in vinegar, and let shallots and onions cool slightly in oil. Before serving, discard herb sprigs. Serve warm or at room temperature.

BALSAMIC PICKLED SHALLOTS



Balsamic pickled shallots image

Perfect partners for a creamy blue cheese

Provided by Barney Desmazery

Time 1h30m

Yield 4 x 500ml jars

Number Of Ingredients 9

1 ½kg small shallot or pearl onions
1l white wine vinegar
150ml olive oil
600ml water
140g golden caster sugar
1 tbsp salt
1 tsp black peppercorn , cracked
2 handfuls basil leaves
100ml balsamic vinegar

Steps:

  • Tip the shallots into a large bowl, pour over a kettleful of boiling water, leave to stand for a minute, then drain. When cool enough to handle, sit down, turn the radio on and get peeling.
  • Set the peeled shallots aside and place all the other ingredients except the balsamic vinegar into a large saucepan. Bring to the boil, lower the heat, then simmer for 3 mins. Drop the shallots into the pan and simmer for 8-10 mins until just tender. Use a slotted spoon to scoop the shallots and basil out into sterilised jars (see Know-how, below), then boil the liquid vigorously for 5 mins. Turn the heat off, stir in the balsamic vinegar, then pour over the shallots to cover. Seal the jars and leave for at least 3 days. Will keep for up to 3 months.

Nutrition Facts : Calories 25 calories, Fat 1 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Protein 1 grams protein, Sodium 0.26 milligram of sodium

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