Caramelized Shallots

This time I chose these very small onions to use them as a dressing, but you can do the same process with any kind of onion, if you use  big ones, remember to chop them.
A simple and easy process that only takes some time, this is why I recommend to cook a large amount of shallots and reserve remaining as canned.

The hardest work is to peel the small onions:

1. Take the knife and a cutting board, ... and surprise, this ones the skin takes off very easy, I only made a cut off the unusable portion of the bottom and peel back the top layer of each onion.
2. Second method if the first fails, blanch them for 1 or 2 minutes in boilig water and drop the onions in cold water, just so they are not too hot to handle, then slip off the skin.

Caramelization is a cooking process, the browning of sugar, when you slowly cook shallots, at low heat, over and extended period of time, the natural sugar in the shallots will caramelize.

Ingredients:

• Shallots
• Olive oil
• a pinch of salt
• Sugar (recommended but not a requisite)

Preparation:
Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions.

1. Coat the bottom of the pan with olive oil and heat it.
2. Add the shallots to the hot oil.
3. Stir the onions until they are coated with the oil.
4. Reduce heat, after 10 minutes, sprinkle salt over the onions. Stir and go checking that will not dry out or burn.
5. cooking time will be for about 30 to 45 minutes or until you see the shallots soft and brown. towards the end of cooking, you can add some sugar to help with the caramelization process .

Have a good time ;-)