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.
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
- 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.
- 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.