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.

Molly Watson; Paul Canales
Paul Canales
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Credit: Annabelle Breakey; Styling: Karen Shinto

Recipe Summary

45 mins
Makes 8 servings


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


Oliveto, Oakland, CA

Nutrition Facts

234 calories; calories from fat 58%; protein 4.8g; fat 15g; saturated fat 4.4g; carbohydrates 23g; fiber 1.6g; sodium 220mg; cholesterol 16mg.