zoom

    Save to your scrapbook

    Braised echalion shallots

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Braised echalion shallots

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 45 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 2 as a side

    Ingredients

    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

    Method

    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.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.

    Comments

    Average user rating

    4 stars

    Glossary