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Photo: Annabelle Breakey; Styling: Karen Shinto Photo by: Photo: Annabelle Breakey; Styling: Karen Shinto

Caramelized Shallots and Walnuts

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.

Sunset DECEMBER 2006

  • Yield: Makes 8 servings
  • Total: 45 Minutes


  • 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


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.

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

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 234
  • Calories from fat: 58%
  • Protein: 4.8g
  • Fat: 15g
  • Saturated fat: 4.4g
  • Carbohydrate: 23g
  • Fiber: 1.6g
  • Sodium: 220mg
  • Cholesterol: 16mg

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Caramelized Shallots and Walnuts Recipe