Glazed Shallots with Red Wine

1. 1

   Prepare ahead

2. 2

   The shallots can be cooked a few hours in advance, and gently reheated before serving.

3. 3

   Melt 2 tbsp of the butter in a frying pan over medium heat.

4. 4

   Add the shallots and cook, turning occasionally, about 5 minutes, until golden.

5. 5

   Add the red wine, vinegar, sugar, thyme, and bay leaf, and season with salt.

6. 6

   Partially cover and simmer over a low heat for 30 minutes, or until tender.

7. 7

   Transfer the shallots to a serving bowl, using a slotted spoon.

8. 8

   Increase the heat to high and boil the cooking liquid until syrupy.

9. 9

   Remove from the heat and whisk in the remaining butter.

10. 10

    Discard the bay leaf and thyme sprig, and pour the sauce over the shallots; serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.