Caramelized Shallot Dressing

Recipe by Executive Chef, Alexis Aquino

Ingredients

  • 1/3 cup extra virgin olive oil

  • 3 tbl White Wine Vinegar (or Apple Cider Vinegar)

  • 3 tbl Sour Cream

  • 1 tsp Dijon Mustard

  • 2 Caramelized Shallots

  • Salt & Pepper

Ingredients for Caramelized Onions

  • 4 small Onions cut in half width-wise

  • 1/2 cup fresh Thyme, leaves removed from stems

  • 3 tbls unsalted Butter

  • 3 tbls Sugar

  • 3 tbls Red Wine Vinegar

  • 2 tblsp extra virgin olive oil

  • 2 tsp coarse salt

Utensils

  • Peeler

  • Sauce Pan

  • Cutting Board

  • Chef's Knife

Cooking Instructions

  1. Preheat oven to 400 degrees and position a rack to the middle shelf.

  2. Set-up your tomatoes in baking pan with the cut-side up.

  3. Drizzle tomatoes with olive oil and season liberally with salt and pepper.

  4. Place in oven and roast for an hour.

  5. Melt 3 tbls unsalted butter in sauté pan, add onions and sugar and toss to coat.

  6. Cook onions flat side down on a high flame for 10 - 15 minutes until they start to brown.

  7. When Onions are ready, add the vinegar, salt and pepper to the pan and toss well.

  8. Place onions in oven and roast for 30 minutes, or until they are tender.

  9. If timed right, onions and tomatoes should come out of oven at the same time.