Caramelised shallots with a chestnut crumb

  • Prep: 10m
  • Cook: 30m
  • Serves: 4

Most of us cook with onions every day but often they are overlooked. They make a beautiful dish in their own right, like this gorgeous side dish that makes onion the star of the show.


  1. Peel the shallots and cut in half from root to tip, trim the ends.
  2. Warm 30g of butter and a drizzle of olive oil over a medium heat in a large frying pan, add the shallots cut side down and cook for 5 minutes.
  3. Add the bay, thyme, sugar and seasoning. Toss to coat. Cook for a further 8 minutes, tossing occasionally.
  4. Pour over the stock and cook for 10 more minutes, until the shallots are tender and the sauce reduced and sticky.
  5. While the shallots are cooking, heat a separate small frying pan. Melt the rest of the butter and fry the breadcrumbs and chestnuts for 3 - 4 minutes until golden and crisp.
  6. Serve warm with the chestnut crumb on top.


All to be sourced organic where possible

  • 600g banana shallots
  • 2 bay leaves
  • 3 sprigs of thyme
  • 250ml beef stock
  • 2 tsp brown sugar
  • 40g butter
  • Olive oil
  • 50g cooked chestnuts
  • Handful of fresh breadcrumbs
Kym Grimshaw

Kym Grimshaw

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