Sticky Balsamic Shallots with Basil Breadcrumbs

Call them caramelized shallots, call them jammy shallots, call them charred, glazed or sticky, no matter what the name, these Sticky Balsamic Shallots with Basil Breadcrumbs are delicious.

There is something uniquely magical about the versatility of a shallot. It’s often the accompaniment or underlying player in many dishes – diced and sautéed along with garlic and a bunch of other counterparts. But rarely are shallots ever the STAR (except for my turmeric shallots!), and that my friends, is a crime. Today is the day we give the shallot her moment in the sun.

Now, shallots can be an impressive side dish under any circumstances, but the beauty of this recipe is that we don’t do much to the shallot at all. We just let it be. Cook it down in salt, pepper, EVOO and a bit of vinegar, and let the ingredient do all the work. Shallots evolve under the influence of heat and fat, and it’s fun to watch this harsh, crunchy ingredient turn into something soft, rich and almost sweet.

Pair it with a basily breadcrumb and you have a dish that looks impressive, but was hardly any work. Read on for how to make the best shallot recipe on the internet (although, yes, I am very very biased).

Let’s talk about what happens when you cook a shallot

When you cook down a shallot, it completely transforms. It becomes softer, sweeter and milder in flavor but at the same time, richer in taste. And there are a few reasons for this phenomenon:

First, when you subject a vegetable to pan-searing, the natural sugars within the vegetables break down and begin to caramelize. Normal sugar, or sucrose, caramelizes at around 320°F, but sugars found in fruit and vegetables, or fructose, caramelize at 230°F. This is why roasting a vegetable at a high temperature almost guarantees browning.

And after caramelization occurs, new aromatic compounds form within the vegetable, leading to a sweeter, roasted, nutty flavor. This is what happens when cooking a shallot for an extended period of time until it gains color and flavor.

Why do we cook down the shallots and peppers in olive oil?

So if all of this happens to shallots when they are simply subjected to heat, why do we coat them in oil for this recipe?

The answer is two-fold. First, olive oil creates another layer of flavor in this recipe. It lends a fruity richness that the shallot would not have otherwise.

Second, olive oil aids in even cooking. The olive oil provides a space for the shallot to cook down into a sweet, jammy texture, without charring too quickly on the pan or drying out. The balsamic vinegar also hits the oil, not the pan, which ensures that it doesn’t immediately burn onto the pan, thus ruining the texture and final result of the side dish.

Ingredients you will need for these balsamic shallots

The ingredients list for these shallots is small, but you’ll be amazed at what a deep flavor just a few ingredients provide! Here is everything you’ll need for these shallots:

• 1/4 cup extra-virgin olive oil, plus more as needed
• 3/4 pound shallots, peeled and halved
• 2 large Fresno peppers, deseeded and halved
• Diamond Crystal kosher salt
• Freshly ground black pepper
• 2 tablespoons balsamic vinegar
• 1/2 cup fresh basil leaves
• 1/2 cup sourdough breadcrumbs

How to prepare the shallots and Fresno pepper

This easy yet flavorful recipe will amaze you. This is one of those wondrous dishes that doesn’t take a lot of effort but produces an incredible result. These sticky shallots will impress you and anyone you serve them to! Here’s how to prepare the shallots and Fresno peppers:

• Place a large high-sided pan over medium heat.
• Add the olive oil and let it heat up for a few minutes. Then add the shallots and cook undisturbed for 5 minutes, or until they are deeply brown on one side. Flip, add the Fresno peppers, and cook an additional 5 minutes to allow them to caramelize all over.
• Season with half a teaspoon of kosher salt and a few cracks of black pepper, and give everything a big stir.
• Add in the vinegar and stir to combine. Let the vinegar reduce for 3-4 minutes, or until the shallots are one big sticky pile. Turn off the heat and add 1/4 cup of the basil leaves.

How to bring this roasted shallots side dish together

While the shallots might be the star, there is a total other component to this side dish that helps bring it all together. Here’s how to prep the breadcrumbs and combine the entire recipe:

• While the balsamic is reducing, pulse together the remaining basil and breadcrumbs in a blender or food processor, until the basil is just flecks in the breadcrumbs.
• Place a small pan over medium heat, add the basil breadcrumbs and a drizzle of olive oil, and toast for 3-4 minutes or until the breadcrumbs are a shade darker. Season with a pinch of salt and mix.
• To serve, scatter the breadcrumbs over the shallots and transfer to a serving dish.

Looking for other vegetable side dishes?

There’s plenty to choose from – here are a few of my current favorites:

And that’s everything for these Sticky Balsamic Shallots with Basil Breadcrumbs!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories, and I’m so excited to see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you!