Caramelized Shallots in Red Wine and Port
Appetizers • European
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 oz
- Brown Sugar 3 tablespoons
- Rosé Dry Wine 5 fl oz
- Red port 5 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.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!