Best Onion Or Shallot Vinegar Recipes

PICKLED SHALLOTS AND RED ONIONS

Steps:

• Combine the white vinegar, sugar and 1 teaspoon salt in a small saucepan with 1/2 cup water. Bring to a simmer over medium-high heat. Add the onions and shallots to a pint jar and pour the liquid over the top. Let cool completely. Refrigerate up to 1 week.

ONION AND SHALLOT CONFIT

Steps:

• Preheat oven to 275 degrees. Heat oil in a small Dutch oven or other heavy 3-quart pot over medium-high heat. Add shallots and onions, tossing to coat, then bring to a simmer. Add tomatoes, oregano, rosemary, 1 tablespoon salt, and a pinch of red-pepper flakes. Cover, and transfer to oven.
• Bake until onions are very tender, about 2 1/4 hours. Uncover, and bake until onions are slightly golden around edges, about 15 minutes more. Stir in vinegar, and let shallots and onions cool slightly in oil. Before serving, discard herb sprigs. Serve warm or at room temperature.

ONION OR SHALLOT VINEGAR

Steps:

• Pour vinegar over the shallots/onions. Cover tightly and steep 2-3 weeks.
• Strain into decorative bottle. Small pearl onions may be added for decorative purposes.
• A few drops is sufficient flavor for most uses.

CARAMELIZED SHALLOTS

Steps:

• Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
• Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley, and serve hot.

OYSTERS ON THE HALF SHELL WITH SPICY VINEGAR

Steps:

• Stir vinegar and salt in medium bowl until salt dissolves. Mix in green onions, shallots, garlic and black pepper. Let stand at room temperature 30 minutes. Season to taste with additional salt, if desired. (Can be prepared 2 days ahead. Cover and refrigerate.) Stir parsley into vinegar mixture.
• Line platter with crushed ice. Arrange oysters atop ice. Spoon 1 teaspoon vinegar mixture over each oyster. Transfer remaining vinegar mixture to small bowl. Serve oysters with lemon wedges and remaining vinegar mixture.

DUA HANH (PICKLED SHALLOTS)

Steps:

• Put the shallots in a small heatproof bowl and cover them with boiling water. Let stand for 2 to 3 minutes to loosen the skins. Pour out the hot water, then refill the bowl with cold water to quickly cool the shallots. Drain in a colander.
• Using a paring knife, cut off a bit of the stem end of a shallot. Working from the stem end, peel away the outer skin and dry-looking layers underneath. Separate any twin bulbs to fully remove the skin. Finally, cut away the root end, taking care to leave enough so the shallot won't fall apart. Repeat with the remaining shallots.
• In the bowl that held the shallots, stir the salt into 1 cup warm water until dissolved. Return the peeled shallots to the bowl. Let stand at room temperature, loosely covered, at least overnight or up to 24 hours to remove some of their harshness.
• Drain the shallots and rinse well under cold running water. In a small saucepan, combine the sugar and vinegar and bring to a rolling boil, stirring occasionally, until the sugar dissolves. Add the shallots. When the liquid returns to a simmer, immediately remove the pan from the heat. Use a slotted spoon to transfer the shallots to a pint jar. Pour in the hot brine to the rim. Weigh down the shallots with a small dish if they bob up. Let cool completely, uncovered, then cap and refrigerate.
• Allow the shallots to mature for 5 days before serving (halve bigger ones, if you like). They will keep refrigerated for several weeks, though they are likely to be long gone by then.

SPICED PICKLED SHALLOTS

Steps:

• The day before pickling, put the shallots in a large bowl and cover with boiling water. Leave to cool, then drain and peel away the skins and trim the root ends.
• In a large bowl, mix the coarse crystal sea salt with 300ml boiling water and let it dissolve to make a brining solution. Add 1.2 litres cold water, then the shallots. Cover and leave to soak overnight. The next day, drain, rinse then drain again. Pack the shallots into sterilised jars (see tip below).
• To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch.
• Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer.
• Pour the hot vinegar over the shallots and seal while hot. Ready to eat in 1 month, or longer, if you like.