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Candied shallots

Name: Candied shallots
Yield: Serves 8
Cuisine: British recipes
Ingredients: 32 small to medium (575g) shallots; 40g butter; 1 tbsp vegetable oil; 2 tbsp caster sugar; 250ml good red wine

Easy
December 2007

Easy
December 2007

Test kitchen approved

Serves 8
Ready in 35 minutes

This candied shallots recipe makes a delicious side dish to accompany your roast.

If you can’t get enough of shallots, make them the star of the show in this tarte tatin!

Gluten-free recipes

Nutrition: per serving

Calories: 111kcals
Fat: 5.6g (2.8g saturated)
Protein: 0.9g
Carbohydrates: 9.7g (3.9g sugar)
Salt: 0.1g

Nutrition: per serving

Calories: 111kcals
Fat: 5.6g (2.8g saturated)
Protein: 0.9g
Carbohydrates: 9.7g (3.9g sugar)
Salt: 0.1g

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Ingredients

32 small to medium (575g) shallots
40g butter
1 tbsp vegetable oil
2 tbsp caster sugar
250ml good red wine

Method

Cover the unpeeled shallots with boiling water for 5 minutes. Drain and, when cool, peel the skins away.
Heat the butter and oil in a large frying pan over a medium heat. Add the shallots and fry for 5 minutes, tossing, until golden. Add the sugar and cook for a further 5 minutes, until the sugar begins to caramelise.
Add the wine, cover and simmer for 10 minutes or until tender.
Uncover, increase the heat and simmer for 3-4 minutes, until syrupy. Season and serve.