Caramelized Shallots in Red Wine and Port
⏳ Time
20 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Use small bulbs. This appetizer will be a great decoration for the New Year's table and a very tasty side dish for meat and poultry.
Ingredients
- Shallot - 30 pieces
- Butter - 5.3 oz
- Brown Sugar - 3 tablespoons
- Rosé Dry Wine - 7 fl oz
- Red port - 4 fl oz
- Crème de Cassis - to taste
- Fresh Bay Leaf - 1 piece
- Campbell's Beef Broth - 20 fl oz
- Lemon - 1 piece
- Dried Chamomile - 1 teaspoon
Step by Step guide
Step 1
Peel the shallots and boil them in boiling water for 4-5 minutes until soft. Drain.
Step 2
Melt the butter in a skillet over medium heat and sauté the dried shallots for 3-4 minutes until golden brown.
Step 3
Sprinkle with sugar and cook for a while longer until the sugar caramelizes and coats the onions.
Step 4
In a bowl, mix the wine, port, a little crème de cassis, and beef broth.
Step 5
Pour a quarter of the wine mixture into the skillet with the onions, bring to a boil, add the bay leaf and grated lemon zest. Reduce the heat and cook until the sauce thickens slightly and glazes.
Step 6
Repeat this 3 more times, constantly allowing the sauce to turn into a glaze.
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