Shallots in Red Wine

By gmgaston

This classic French side dish with its distinctive flavor is perfect to accompany grilled or boiled beef entrées.

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

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.