Glazed Shallots

1. 1

   In a skillet just large enough to hold the shallots in a single layer, combine the shallots, wine, stock, sugar, salt and 2 tablespoons of the butter.

2. 2

   Place over high heat, bring to a boil, lower to a simmer and cook, uncovered, until the liquid evaporates and the shallots are very tender, about 10 to 15 minutes.

3. 3

   Raise heat to medium high and cook, shaking the pan frequently, until the shallots begin to brown and are coated with a thick syrup.

4. 4

   Remove from heat and add the final tablespoon of butter, shaking the pan until it is melted and incorporated.

5. 5

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.