My friend Judith mentioned glazed shallots the other day, and I thought that sounded rather nice so as I had some I decided to look for a recipe. All went well and everything was reducing nicely and caremalizing but when I tasted it, the sauce was rather flat flavoured if you know what I mean. I made a few adjustments, and success! Hurrah! I shall cook them again with confidence!
- 8 oz shallots (or small red onions) peeled and halved
- 175 ml red wine (I used Rioja)
- 1½ – 2 oz butter
- a little olive oil
- small sprig of rosemary or miss it out if you don’t like the flavour
- 2 teaspoons sugar (I used caster because that was what came to hand)
- a squirt of lemon
- a couple of grinds of salt
- 2 teaspoons balsamic vinegar (add a little more to taste)
- melt the butter and olive oil
- add the shallots and cook over a high heat so they begin to brown – but be careful you don’t let them catch
- add the wine, sugar, balsamic, rosemary
- bring to the boil, cover the pan and simmer for about 20 mins
- take the lid off the pan and turn the temperature up a little so the sauce begins to reduce
- taste, add lemon and salt (adjust according to how you like it, but be careful with the salt as the liquid is still reducing)
- It is done when it is sticky and almost jam like!
My husband had it with macaroni cheese, but I guess it would taste good with anything, even on its own with crusty bread!
Lois Elsden 