Glazed Shallots with Red Wine

These sweet-and-sour tender shallots will perk up simply grilled meats.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Vegetables

Side

Easy

Ingredients

4 tbsp butter		2 tbsp red wine vinegar
1 lb (450 g) small shallots, trimmed and peeled		1 tsp sugar
1 1/4 cups red wine, such as Pinot Noir		salt

directions

Prep: 10 min Total: 60 min

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1
Melt 2 tbsp of the butter in a frying pan over medium heat. Add the shallots and cook, turning occasionally, about 5 minutes, until golden.
2
Add the red wine, vinegar, sugar, thyme, and bay leaf, and season with salt. Partially cover and simmer over a low heat for 30 minutes, or until tender.
3
Transfer the shallots to a serving bowl, using a slotted spoon. Increase the heat to high and boil the cooking liquid until syrupy. Remove from the heat and whisk in the remaining butter.
4
Discard the bay leaf and thyme sprig, and pour the sauce over the shallots; serve immediately.

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Glazed Shallots with Red Wine

Ingredients

directions