Serves 4 to 8
These babies taste fantastic! Try them as a garnish for just about any beef or game dish. This recipe is for 24 shallots. Allow three per person for a starter garnish or more – up to six – for a main course garnish.
24 shallots, peeled but with their roots intact to stop them breaking up
60g (4 tablespoons) butter
1 tablespoon vegetable oil
2 tablespoons granulated sugar
200 ml red wine
Heat the butter and oil in a wok and when foaming add the shallots. Sauté until they are golden brown, approx 10 minutes, stirring occasionally to make sure they cook evenly. Add the sugar and continue to cook for 2 to 3 minutes until the sugar starts to caramelise. Add the red wine, bring to a simmer, cover and simmer for 10 minutes. Remove the lid and boil to reduce the liquid to a glaze.
These can be made ahead, stored in the fridge, and reheated when needed. To reheat put a splash of water in a small saucepan, add the onions, cover and bring to a gentle simmer, stirring occasionally.