Candied Shallots
By: Anonymous
Published: Thursday, February 11, 2010 - 9:29am

Ingredients




24 lrgs Shallots
2 tablespoons Melted butter
cup Red wine vinegar
2 tablespoons Dry red wine
3 tablespoons Sugar

Preparation

1 Cyt end off & peel shallots.Fit them tightly into low-sided, heavy-bottomed pan. Add the remaining ingredients, and stir to thoroughly coat the shallots. 2 Braised shallots over a very low heat, uncovered, for four hours or until the shallots are soft and shiny, and the liquid has completely evaporated. 3 Note: If liquid evaporates before shallots are cooked, add a little water. If shallots become soft before wine and vinegar evaporate, pour off liquid, add 1 Tbs. butter and 1 Tbs. sugar and cook over med. heat until coated with a syrupy glaze. Disturb shallots as little as possible, as to keep them whole. 4 UPSTAIRS AT THE PUDDING 5 HOLYOKE ST., CAMBRIDGE 6 ACCOMPANIES MUSCOVY DUCK