INGREDIENTS
1 kilogram shallots
2 tablespoons olive oil
2 cloves garlic, sliced
1 tablespoon finely chopped rosemary
2 bay leaves
¼ cup packed brown sugar
1 tablespoon tomato paste
1 cup red wine
½ cup balsamic vinegar
¼ cup raisins
METHOD
Peel the shallots and trim the root ends. Do not cut off the root as this holds the shallot together. Heat the oil in a pan large enough to hold the shallots in one layer. Sauté until golden on all sides.
Add the garlic, rosemary, bay leaves, brown sugar and the tomato paste and stir to combine. Add the red wine, allowing it to bubble up then stir in the balsamic vinegar and raisins. Season and cover. Cook until the shallots are tender, stirring occasionally. Remove the lid towards the end of cooking and simmer until the juices are reduced and syrupy.
Serve warm or at room temperature with terrine or paté, ham, cheese and crusty bread or roasted meats.
Refrigerate in a sealed container.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.