recipes
Braised Shallots with Balsamic Vinegar
Serve with turkey and wild rice tossed with fresh basil or parsley.
- Servings
- cook method
- prep
- cook
- ready
- 8
- Boil/Simmer
- 10 minutes
- 30 minutes - 1 hour
- Less than 1 1/2 hours
Ingredients
- 3 tablespoons olive oil
- 4 cups (about 2 pounds) shallots, peeled
- 1/2 cup dry red wine
- 1/2 cup balsamic vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon chopped fresh thyme
- 1/4 teaspoon cracked black pepper
- Directions
- Nutrition Info
- Serving Suggestions
-
Peel shallots. Set aside.
Heat the oil in a large skillet on medium-high heat. Add the shallots and toss to coat with the oil.
Add the wine and vinegar. Sprinkle sugar and thyme over all.
Bring to a boil. Reduce heat to medium low. Cover and braise the shallots 30 to 40 minutes or until tender.
Remove lid. Increase heat to high and bring to a boil. Continue boiling 3 to 4 minutes or until the liquid is reduced to a syrupy glaze.
Remove from heat, season with cracked pepper and serve.
