For as long as I can remember, I have always hated onions. I shouldn't say hate, rather strongly dislike--hate is such an ugly word. The truth of the matter is that the onion and I have a colored past. As much as I rely on them for cooking, I can almost never bring myself to eat one. That is until I met the shallot. Maybe it's their flavor, perhaps it's the slightly snooty name, whatever it is I just can't get enough of this little onion. Its sweet, mild flavor adapts to a variety of dishes and I especially love them caramelized atop a bed of sauteed zucchini with lots of freshly cracked pepper.
Sauteed Zucchini with Caramelized Shallots
2 tbsp Olive Oil
3 Zucchini Squash, trimmed and sliced 1/2 inch thick
2 Garlic Cloves, minced
1 tbsp Fresh Thyme, minced
1 tsp of salt, divided
1 tsp Freshly Cracked Pepper, divided
Heat olive oil in a 12 inch skillet over medium heat. Add the garlic, thyme, 1/2 tsp salt and 1/2 tsp of pepper. Heat until fragrant. Add the zucchini and season with the remaining salt and pepper. Saute the zucchini until soft, stirring occasionally. Remove from heat. Serves 3.
2 tbsp olive oil
4 shallots, thinly sliced
1 tsp granulated sugar
In a 10 inch skillet, heat olive oil over high heat. Add the shallots and cook until browned around the edges. This will take 5-10 minutes. Lower the heat to medium, sprinkle the shallots with sugar and stir. Cook the shallots for an additional 30 minutes until completely browned. Remove from heat. Serve atop a bed of sauteed zucchini.