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Caramelized Shallots and Walnuts

Photo: Annabelle Breakey; Styling: Karen Shinto
Total time 45 mins
Yield Makes 8 servings
This side dish is simultaneously sweet and savory, like a relish that's served warm. The crunchy walnuts and silky, smooth shallots work especially well with a beef rib roast.


  • 1/4 cup butter
  • 2 pounds shallots, trimmed and peeled
  • 1/2 teaspoon salt
  • 1 cup walnut halves
  • 1 cup Vin Santo (Italian dessert wine*)
  • 5 sprigs fresh thyme

Nutrition Information

  • calories 234
  • caloriesfromfat 58 %
  • protein 4.8 g
  • fat 15 g
  • satfat 4.4 g
  • carbohydrate 23 g
  • fiber 1.6 g
  • sodium 220 mg
  • cholesterol 16 mg

How to Make It

  1. In a large frying pan over medium-high heat, melt butter. Add shallots and sprinkle with salt. Cook, stirring occasionally, until shallots are well browned all over, about 20 minutes.

  2. Add walnuts, Vin Santo, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer until shallots are tender, about 5 minutes. Uncover, turn heat to medium-high, and cook until liquid is reduced and almost completely evaporated. Serve warm.

  3. * Vin Santo is sold at liquor stores; substitute Madeira, Marsala, Port, or any other sweet wine, if you prefer.

  4. Note: Nutritional analysis is per serving.

Oliveto, Oakland, CA