These flavorful shallots can be eaten warm or room temperature as a side dish. Try slicing them up for a salad topping; mince for salad dressing or add them to a non-dairy cheese sandwich.


Recipe by Laura Ann’s Jams

Makes four servings

Takes 45 minutes

Gluten free, sugar free, salt free and vegan


  • 12 medium organic shallots (about 1 ½ lbs)
  • 2 Tablespoons water
  • 3/4 cup Laura Ann’s Lo-Fi Marionberry Artisan Fruit Spread (or Blackberry Bay Leaf would work too!)
  • Fresh ground black pepper, to taste
  • ½ teaspoon onion powder
  • 1 teaspoon minced fresh rosemary, sage or thyme for garnish


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