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Finished sticky shallots with basil breadcrumbs

Sticky Balsamic Shallots with Basil Breadcrumbs

These jammy shallots are a perfect, but unexpected side dish. The shallots caramelize with balsamic vinegar, turning all sweet and savory at once. Basil breadcrumbs add a much-needed texture to the dish, making it an easy but impressive vegetable recipe. If you never thought you'd be down to eat an entire allium as a part of your meal, just you wait for this one.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 side servings

Ingredients

  • 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

Instructions 

  1. Place a large high-sided pan over medium heat.
  2. 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.
  3. Season with half a teaspoon of kosher salt and a few cracks of black pepper, and give everything a big stir.
  4. 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.
  5. 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.
  6. 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.
  7. To serve, scatter the breadcrumbs over the shallots and transfer to a serving dish.