Braised shallots

Braised shallots

By
From
French Lessons
Prep
5 mins
Cooking time
25 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
20ml vegetable oil
12 large shallots, peeled
salt
50g butter
20ml sherry vinegar
100ml White veal stock
2 garlic cloves
3 sprigs thyme
pepper

Method

  1. Preheat your oven to 160°C. Heat the oil in a heavy-based frying pan over a medium heat. Add the shallots and toss in the oil for about 5 minutes until lightly coloured all over. Season with salt and pepper and add the butter to the pan. Heat until it foams to a light golden brown. Continue to sauté the shallots, basting with the foaming butter, until they are caramelised a deep golden brown.
  2. Add the sherry vinegar to the pan and simmer until reduced to a syrup. Swirl the pan gently as you add the veal stock, to emulsify and thicken all the juices. Add the garlic and thyme and cook in the oven for 20 minutes until the shallots are tender. Remove from the oven and serve warm.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again