Caramelized Shallots

1. 1

   In a heavy-based saucepan, heat the butter with the sugar until the sugar has melted.

2. 2

   Add the shallots and mix well.

3. 3

   Add the stock and wine, bring to the boil, reduce the heat to very low, cover and simmer for 15-20 minutes over a low heat, stirring now and then.

4. 4

   Uncover the pan and simmer for a further 10 minutes until the shallots are tender and glazed.

5. 5

   For Vegetarian use only the vegetable stock.

* Per serving · 4 servings · Values may vary.

No additional tips available.