Shallot Marinade Recipe

Name: Shallot Marinade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: Shallot Marinade; Makes about 1 cup, serving 6; 1 pound shallots, thinly sliced (about 4 cups); see NOTE below; 2 cups dry red wine; 1/4 cup balsamic vinegar, or more to taste; 1/4 cup honey, or more to taste; 2 tablespoons sugar; 1 pinch cayenne pepper; 1 pinch ground cloves; About 1/2 teaspoon coarse salt; About 1/2 teaspoon black pepper

Servings: persons

Shallot Marinade
Makes about 1 cup, serving 6
1 pound shallots, thinly sliced (about 4 cups); see NOTE below
2 cups dry red wine
1/4 cup balsamic vinegar, or more to taste
1/4 cup honey, or more to taste
2 tablespoons sugar
1 pinch cayenne pepper
1 pinch ground cloves
About 1/2 teaspoon coarse salt
About 1/2 teaspoon black pepper

1
Place all the ingredients (use only a little salt and pepper to begin with) in a nonreactive saute pan with 2 cups water. The shallots should be completely covered. Bring the mixture to a boil, reduce the heat to medium, and gently simmer the shallots, uncovered, until the liquid is completely absorbed, 30 to 40 minutes. Stir from time to time, more frequently at the end. You may need to lower the heat to keep the shallots from burning.
2
Taste for seasoning, adding salt, pepper, vinegar, or honey to taste. The marmalade should be a little sweet, a little sour, and very highly seasoned. Transfer to clean (or even sterile) jars and store in the refrigerator for up to several weeks.
3
NOTE: Red, white, or yellow onions can be substituted for shallots in this recipe.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Shallot Marinade, Makes about 1 cup, serving 6, 1 pound shallots, thinly sliced (about 4 cups); see NOTE below, 2 cups dry red wine, and more.

Yes, Shallot Marinade falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shallot Marinade

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