Serves:2 as a side
1 tbsp olive oil
1 tbsp salted butter
400g echalion shallots, peeled, root left intact
3 tbsp red wine vinegar
2 tbsp caster sugar
2 thyme sprigs
1 bay leaf
100ml red wine
250ml fresh chicken or vegetable stock
1. Heat the oil and butter in a pan. Add the shallots and cook over a medium heat for about 8-10 minutes, turning, until browned on all sides.
2. Add the vinegar, sugar and herbs and bubble away until the liquid is syrupy. Pour in the red wine and leave to bubble again for a couple of minutes.
3. Add the stock and leave to simmer over a gentle heat for 30-35 minutes, until the shallots are soft and the liquid has bubbled to a syrupy sauce. Season as you go, turning the shallots from time to time so they cook evenly, then serve.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
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