Sauternes Shallot Broth

dumpling shallot broth
Shallots are unsung heroes of the kitchen. They add such beautiful flavors to sauces, soups, and broths. Here we caramelize a big pile of shallots to bring out their savory flavor, then deglaze the pan with a mix of sweet Sauternes wine and vegetable stock. It’s the perfect broth for serving with Truffle Edamame Dumplings. Or just sip on it!


  • 12 large shallots or white onions
  • 2-3 cloves garlic
  • 2 Tbsp olive oil
  • 3 sprigs fresh thyme
  • 2 cups (475 ml) Sauternes wine or sweet cooking sherry
  • 1 1/2 cups (350 ml) vegetable stock
  • Sea salt and freshly ground black pepper


*This recipe was adapted from the book Crazy Sexy Kitchen by Chad Sarno and Kris Carr. Wicked Healthy Cookbook. Click here to pick up a copy.


  1. Rough chop the shallots, then crush the garlic cloves under the flat side of your knife. You can leave the pieces irregular because they will be strained out of the broth.
  2. Heat the oil in a medium sauté pan over medium heat. Add the shallots and cook until softened and translucent, 3 to 4 minutes. Add the garlic and whole thyme sprigs and sauté until the shallots are golden and caramelized, about 10 minutes total, stirring now and then. It also helps to drizzle a little water into the pan now and then capture the browned film on the pan and prevent burning.
  3. When the shallots are amber-colored, stir in the wine to deglaze the pan (basically, you’re dissolving the flavorful browned film on the pan bottom). Simmer the broth until the liquid reduces in volume by about half, about 10 minutes.
  4. Add the stock and simmer until reduced by about half again, another 10 minutes or so.
  5. Pour the broth through a strainer and discard the solids. Season the broth with salt and pepper until it tastes good to you. Use immediately or cover and chill for up to 1 week.

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