Red wine braised shallots recipe

1. 1

   Peel the shallots, taking off at least 2-3 layers, making sure there are no tough outer skins.

2. 2

   Cut the stalk off near the root.

3. 3

   Heat the oil in a large shallot saute pan, then add the butter and allow to melt.

4. 4

   Place the shallots, thyme, bay leaves, 2g salt and some pepper in the pan.

5. 5

   Cook over a low heat for 10-12 minutes, moving the shallots around the pan every few minutes until golden brown.

6. 6

   Add the sugar halfway through the cooking time as this will help to caramelise the shallots.

7. 7

   Add the vinegar and red wine and simmer until reduced by two thirds.

8. 8

   Add the stock and simmer for about 10 minutes, until reduced and sticky.

9. 9

   Remove the thyme and bay leaves before serving.

10. 10

    Serve with roast beef, steaks or fish.

* Per serving · 4 servings · Values may vary.

No additional tips available.