Save to your scrapbook
Sweet and Sour Shallots
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Caramelized and sticky, very tasty onions.
To save time peeling the shallots, trim the top and tail of each, and place in a heatproof bowl. Cover with boiling water for 1 minute, then drain and cover with cold water. They should now pop out of their skins easily.
Typical values per serving:
This recipe was first published in November 2005.