Braised echalion shallots

  • Vegetarian


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


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.

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

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

Serves: 2 as a side

Nutritional Info

Typical values per serving:

Energy 1,242kJ
Fat 16.3g
Saturated Fat 6.5g
Carbohydrate 28.6g
Sugars 28g
Protein 9g
Salt 0.5g
Fibre 3.4g

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4 stars

Average user rating Based on 10 ratings

This recipe was first published in Wed Oct 01 17:47:19 BST 2014.