Shallot Cream

5 from 4 votes
Prep Time 15 mins
Total Time 15 mins
Course Dinner
Cuisine European
Servings 4 people


  • 10 Shallots
  • Crumb Salt


  • * <10 € My friends now know that there is always really unusual food as soon as they are invited to our place. That obliges. My shallot cream from Normandy is always desired. Therefore here the ingenious and extremely easy recipe.
  • Put the crumbly salt in an ovenproof bowl. It has no effect on the taste; only catches escaping liquid. Place the shallots on the salt without altering or cutting them. Put the shell in the oven at 150 degrees to cook the shallots for about 15 minutes. Here, the sugar escapes from the onion and the onion meat becomes pleasantly creamy. Remove the peel to let the onions cool down a little. Carefully cut off the tip of the onion with a sharp knife. Now slowly push out the pulp. In the best case scenario, it comes out whole. Goes very well with grilled meat.
  • All recipes are published on Amazon as paperback and e-book under “Christian's Caboose” in two books “Comfortable & Enjoy” and “Invitation to Taste”.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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