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Information

Course: side dish
Total time: under 1 hour
Skill level: Easy
Cost: Inexpensive
Yield: Makes 4 servings
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Notes

These sweet-and-sour tender shallots will perk up simply grilled meats.

Ingredients

  • 4 tbsp butter
  • 1lb (450g) small shallots, trimmed and peeled
  • 1ΒΌ cups red wine, such as Pinot Noir
  • 2 tbsp red wine vinegar
  • 1 tsp sugar
  • 1 thyme sprig
  • 1 bay leaf
  • Salt

Directions

Prepare ahead

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

1. Melt 2 tbsp of the butter in a frying pan over medium heat. Add the shallots and cook, turning occasionally, about 5 minutes, until golden.

2. Add the red wine, vinegar, sugar, thyme, and bay leaf, and season with salt. Partially cover and simmer over a low heat for 30 minutes, or until tender.

3. Transfer the shallots to a serving bowl, using a slotted spoon. Increase the heat to high and boil the cooking liquid until syrupy. Remove from the heat and whisk in the remaining butter.

4. Discard the bay leaf and thyme sprig, and pour the sauce over the shallots; serve immediately.

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Nutritional Information

Nutrients per serving

Nutritional information is based on 1/8 teaspoon added salt per serving.

251kcal (13%)
52mg (5%)
9mg (16%)
165mcg RAE (6%)
477mg
33mg
3g
2g
0g
22g
31mg (10%)
309mg (13%)
7g (37%)
12g (18%)
2mg (10%)