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

Published: 30 Nov 07
Updated: 18 Mar 24

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!

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

Save recipe

Save

Save recipe Print

Rate

Ingredients

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

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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.