Ingredients
500 g medium shallots
1 cup chicken stock
½ cup dry white wine
3 tbsp butter
1 tbsp sugar
½ tsp SIDS SALT & PEPPER to taste
Directions
Use medium shallots, as uniform in size as possible. Try not to trim the root end too much because you want all the layers of the shallots to hold together. You can also blanch the shallots for 30 seconds in boiling water to make peeling easier.
Make sure all the shallots fit in a single layer in a large frypan, then pour in chicken stock, white wine, 2 tbsp butter, sugar, SIDS SALT & PEPPER to taste. The liquid should mostly cover the shallots, but it’s okay if they’re not fully submerged. Bring to a boil over high heat, reduce to a simmer, and cook the shallots uncovered, shaking the frypan occasionally, until they’re completely tender and nearly collapsed. This only takes about 10-15 minutes. Raise the heat to medium and cook shallots, shaking to turn, until they start to brown all over and are coated in a thick syrup, then stir another tablespoon of butter until melted. You really want to serve them hot, so don’t try to make them in advance.
We can never have enough of these glazed shallots. They make one rotation around the table and then they’re gone. No one ever gets seconds.
