Whole shallots browned in butter, then simmered with sugar, balsamic vinegar, stock and thyme until sticky and glazed. Serves 4.
1,000ml
about 12 small, the same size400g
30g
1tbsp
1tbsp
150ml
3sprig
0.25tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1,000ml | — | — | |
| 2 | | 400g | about 12 small, the same size | — | |
| 3 | | 30g | — | — | |
| 4 | | 1tbsp | — | — | |
| 5 | | 1tbsp | — | — | |
| 6 | | 150ml | — | — | |
| 7 | | 3sprig | — | — | |
| 8 | | 0.25tsp | — | — |
Fill the kettle with 1 litre of water.
Water · 1,000 ml
Meanwhile, put the shallots in the mixing bowl.
Shallots · 400 g
Pour over enough boiling water from the kettle to cover them.
Leave for 5 minutes to loosen the skins.
Tip them onto the chopping board, trim the root ends with the paring knife, leaving the root just intact, and slip off the skins by hand.
Put the butter in the frying pan.
Unsalted butter · 30 g
Melt it over a medium heat until foaming.
Fry for about 6 minutes, turning them now and then, until golden on all sides.
Sprinkle over the sugar and cook for 1 minute, stirring, until it melts and turns golden.
Caster sugar · 1 tbspAdd the balsamic vinegar.
Balsamic vinegar · 1 tbspPour in the stock.
Vegetable stock · 150 mlTuck in the thyme sprigs.
Fresh thyme · 3 sprigAdd the salt.
Salt · 0.25 tspSimmer for about 15 minutes, turning the shallots now and then, until a knife slides in easily and the liquid has reduced to a sticky glaze; add a splash of water if it dries out before they are tender.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1,000 ml | | Fill the kettle with 1 litre of water.⏱ 10sResultWater |
| 2 | — | | Bring it to the boil.⏱ 2 min 30sResultBoiling waterused in step 4 |
| 3 | 400 g | | Meanwhile, put the shallots in the mixing bowl.⏱ 10sResultShallots |
| 4 | Boiling waterstep 2 | | Pour over enough boiling water from the kettle to cover them.⏱ 15sResultShallots in hot water |
| 5 | — | | Leave for 5 minutes to loosen the skins.⏱ 5 minResultSoftened shallot skins |
| 6 | Softened shallot skinsstep 5 |  | Drain in the colander.⏱ 15sResultDrained shallots |
| 7 | — | | Tip them onto the chopping board, trim the root ends with the paring knife, leaving the root just intact, and slip off the skins by hand.⏱ 5 minResultPeeled shallotsused in step 10 |
| 8 | 30 g | | Put the butter in the frying pan.⏱ 5sResultWeighed butter |
| 9 | — | | Melt it over a medium heat until foaming.⏱ 1 minResultFoaming butter |
| 10 | Peeled shallotsstep 7 | | Add the shallots in a single layer.⏱ 15sResultShallots in butter |
| 11 | — | | Fry for about 6 minutes, turning them now and then, until golden on all sides.⏱ 6 minResultBrowned shallots |
| 12 | 1 tbsp | | Sprinkle over the sugar and cook for 1 minute, stirring, until it melts and turns golden.⏱ 1 minResultCaramelised shallots |
| 13 | 1 tbsp | | Add the balsamic vinegar.⏱ 10sResultShallots with balsamic |
| 14 | 150 ml | | Pour in the stock.⏱ 10sResultShallots in stock |
| 15 | 3 sprig | | Tuck in the thyme sprigs.⏱ 10sResultShallots with thyme |
| 16 | 0.25 tsp | | Add the salt.⏱ 5sResultSeasoned shallots |
| 17 | — | | Simmer for about 15 minutes, turning the shallots now and then, until a knife slides in easily and the liquid has reduced to a sticky glaze; add a splash of water if it dries out before they are tender.⏱ 15 minResultGlazed shallots |
| Total Time | 42 min | ||
| Nutrient | Per serving |
|---|---|
| 145kcal | |
| 3g | |
| 6g | |
| 4g | |
| 22g | |
| 11g | |
| 3g | |
| 451mg |
Whole shallots browned in butter, then simmered with sugar, balsamic vinegar, stock and thyme until sticky and glazed. Serves 4.
What you’ll doYou will loosen shallot skins in boiling water and peel them, brown them in butter, caramelise them with sugar, then simmer them with balsamic, stock and thyme until glazed.
