Pamela Morgan Sweet and Sour Glazed Shallots

Sexy is an understatement when it comes this easy, sweet-and-sour condiment. A quick braise in the saucepan and these shallots become melt-in-your-mouth tender. Add these sweet-and-sour shallots on top of your grilled meats, salads, bruschetta, or anything else you can imagine. Serve them as a side dish or condiment on any dinner table and wait for the compliments to pour in.😏

Pamela Morgan Glazed Shallots

Sweet-and-Sour Glazed Shallots
Sweet-and-Sour Glazed Shallots
Print Recipe Sweet-and-Sour Glazed Shallots
Servings: 4 servings


  • 1 pound medium shallots, peeled
  • 3/4 cup tawny port
  • 3/4 cup chicken stock
  • 1 tablespoon packed golden-brown sugar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon unsalted butter
  • 1 teaspoon minced fresh thyme
  • Freshly ground black pepper
  • Pinch of salt


  • In a medium-sized nonreactive saucepan, combine the shallots, port, stock, sugar, vinegar and butter. Set over medium heat and bring to a brisk simmer. Cook uncovered, stirring once or twice, until the shallots are almost tender, about 20 minutes. Add the thyme and a generous grinding of pepper and cook, stirring once or twice, until the liquid is reduced to a saucy glaze that lightly coats the shallots, another 5 to 7 minutes. Add a pinch of salt, to taste. Serve hot