Shallots in Red Wine
By gmgaston
This classic French side dish with its distinctive flavor is perfect to accompany grilled or boiled beef entrées.
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5/5
(1 Votes)
Ingredients
- 16 shallots, peeled and trimmed
- 3 tablespoons extra-virgin olive oil
- 3/4 cup beef stock
- 2 teaspoons sugar
- 2 teaspoons dried rosemary, crushed
- 1 cup red wine
- 3 tablespoons unsalted butter, chilled
Details
Servings 4
Preparation
Step 1
In a saucepan over medium heat, heat the olive oil. Add shallots and sauté until golden on all sides, about 15 minutes. Add the beef stock, sugar and rosemary; salt and pepper to taste.
Increase the heat to medium-high and cook until the liquid has completely evaporated, about 12 minutes.
Add the wine and reduce until there is about 1 tablespoon liquid is remaining and shallots are very tender, about 7 minutes.
Remove from heat, and add butter. Toss until butter has melted.
Serve immediately.
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