I LOVE sweet and sour shallots. In Italian we call them “Cipolline in agrodolce” and you can eat them as a side, integrate them into a salad or use them to staff your sandwich.
Here in China, since a year or so, you can buy them at the big super markets that cater to expats, however they are quite pricey.
The recipe I am sharing with you today is very simple to make and will help you save some money!
- 500 gr shallots
- 30 gr butter
- 50 ml balsamic vinegar
- 30 gr granulated white sugar
Grab the shallots
peal off the skin
In a skillet melt the butter, slowly add the sugar and stir until the sugar is all dissolved
Grab the balsamic vinegar
add it to the skillet, stir and let it evaporate cooking on high for a couple of minutes
Add now the pealed shallots
and cook on low heat until the shallots are cooked (about 20 min). Add 1 tbsp of water if needed
Store your sweet and sour shallots in a jar in your fridge for up to 2 weeks