Shallots Cooked in Extra Virgin Olive Oil and Balsamic Vinegar

Preparation info

  • Difficulty


  • Serves


Appears in

Josceline Dimbleby’s Complete Cookbook

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

In Italy this is a famous and excellent way of using their syrupy fragrant balsamic vinegar. It makes a lovely first course, either on its own or served with slices of mozzarella or soft goat’s cheese. Have warmed ciabatta bread on the side.


  • 450 g/1 lb shallots
  • 6-7 tablespoons extra virgin olive oil
  • 2½-3 tablespoons balsamic vinegar
  • 1 level tablespoon caster sugar
  • handful fresh flat-leafed parsley
  • sea salt
  • black pepper


Top, tail and peel the shallots. Put the olive oil into a heavy sauté pan over a low heat, add the shallots and stir to coat with the oil. Then cover the pan with a lid or foil and cook very gently for about an hour, stirring now and then, until the shallots are almost soft right through. Add the balsamic vinegar, cover the pan again and cook gently for another half an hour or so, until the shallots are completely tender. Finally stir in the caster sugar, a sprinkling of sea salt and plenty of freshly ground black pepper. Cook in the uncovered pan, still over the lowest possible heat, for 12-15 minutes, stirring until the shallots are a rich, glossy brown. Then turn the shallots and juices into a bowl to cool. Before serving, chop the parsley roughly and mix it into the shallots. Spoon out either on to individual plates or into a shallow serving dish.