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Glazed Shallots with Red Wine

Shallots are particularly associated with the cooking of Burgundy and Normandy in France.

Good with steaks, beef fillet, or grilled duck breasts.

Printable version    A4    |    A5    |    Index card

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Prepare Ahead

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


Instructions

  1. 1

    Heat a wide, shallow saucepan and add 30g (1oz) butter and the shallots. Cook over medium heat until golden, turning occasionally.


  2. 2

    Add the wine, vinegar, sugar, salt, thyme, and bay leaf. Simmer over a low heat for 30 minutes, or until tender.


  3. 3

    Transfer the shallots to a serving bowl, using a slotted spoon. Allow the liquid in the pan to bubble over a high heat until syrupy, then whisk in the remaining butter.


  4. 4

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


Ingredients

  • 60g butter
  • 450g shallots, trimmed
  • 360ml burgundy red wine
  • 2 tbsp red wine vinegar
  • 1 tsp caster sugar
  • 1 pinch salt
  • 1 sprig thyme
  • 1 bay leaf

Serves 4

Total time required Total time:

  • Preparation time:
  • Cooking time:
 

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008

http://www.dorlingkindersley-uk.co.uk/

The Cooking Book

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