Sweet, golden shallots are good with all sorts of main dishes, including poultry or meat. Shallots have a less distinctive aroma than common onions and a milder flavour; they are also considered to be easier to digest. These caramelized shallots are also excellent with braised or roasted chestnuts, carrots or chunks of butternut squash. You may like to garnish the shallots the shallots with sprigs of fresh thyme before serving.
Serves four to six
50g/2oz/1/4 cup butter or 60ml/4 tbsp olive oil
500g/1 1/4lb shallots or small onions, peeled with root ends intact
15ml/1 tbsp golden caster (superfine) sugar
30ml/2 tbsp ted or white wine or port
1. Heat the butter or oil in a large frying pan and add the shallots or onions in single layer. Cook gently, turning occasionally, until they are lightly browned.
2. Sprinkle the sugar over the shallots and cook gently, turning the shallots in the juices, until the sugar begins to caramelize. Add the wine or port and let the mixture bubble for 4-5 minutes.
3. Add 150ml/1/4pint/2/3cup water and seasoning. Cover and cook for 5 minutes, then remove the lid and cook until the liquid evaporates and the shallots are tender and glazed. Adjust the seasoning before serving.