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Honey-Glazed Shallots with Crispy Bacon

A warm, cozy side dish that combines sweet honey, soft shallots, and salty crispy bacon for a delicious balance of flavors.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Comfort Food, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound shallots Peeled and cut in half lengthwise
  • 2 tablespoons unsalted butter or olive oil Use olive oil for a lighter option
  • 3-4 slices bacon, chopped
  • 1 tablespoon honey Reduce or swap for sugar-free to lower calories
  • 1 tablespoon Worcestershire sauce Check for gluten if necessary
  • 1 tablespoon balsamic vinegar
  • Salt and freshly ground black pepper To taste

Method
 

Preparation
  1. Soak the shallots in cold water for about 20 minutes to loosen the skins.
  2. Drain, peel, and cut the shallots in half lengthwise.
Cooking the Bacon
  1. In a large oven-safe skillet, cook the chopped bacon over medium heat until crispy.
  2. Use a slotted spoon to remove the bacon and set aside, leaving about 1 tablespoon of bacon fat in the pan.
Parboiling the Shallots
  1. Add the peeled shallots to the same pan and pour in enough cool water to cover them.
  2. Bring to a boil, reduce the heat, and simmer for 5 minutes.
  3. Drain the water completely.
Adding the Glaze
  1. Return the shallots to the skillet. Add butter, honey, Worcestershire sauce, balsamic vinegar, salt, and pepper.
  2. Stir gently until the shallots are well coated.
Roasting
  1. Preheat the oven to 400°F (200°C).
  2. Place the skillet in the oven and roast for 10–15 minutes, stirring once or twice, until the shallots turn golden brown and the glaze thickens into a syrupy coating.
Finishing Touch
  1. Remove from the oven and sprinkle the crispy bacon pieces over the glazed shallots.
  2. Toss lightly and serve warm.

Notes

For added freshness, sprinkle with fresh thyme or chopped parsley before serving. Store cooked shallots in an airtight container in the refrigerator for up to 4 days.