Pan-Roasted Shallots With Olives And Sage

• 1 tablespoon butter
• 5 cups shallots, peeled (about 2 1/2 pounds)
• 3/4 cup dry red wine
• 1 tablespoon chopped fresh sage
• 1 tablespoon honey
• 3/4 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 12 garlic cloves, peeled
• 2 bay leaves
• 2 tablespoons oil-cured black olives, pitted and chopped
• 2 tablespoons chopped fresh parsley

1. Preheat oven to 400u0b0.
2. Melt butter in a 12-inch cast-iron skillet over medium-high heat. Add shallots; saute 10 minutes or until lightly browned. Stir in wine and next 6 ingredients (wine through bay leaves). Cover and bake at 400u0b0 for 30 minutes. Uncover and bake 40 minutes or until sauce thickens. Remove bay leaves. Stir in olives; sprinkle with parsley.

butter, shallots, red wine, fresh sage, honey, salt, freshly ground black pepper, garlic, bay leaves, oilcured black olives, parsley

Taken from www.myrecipes.com/recipe/pan-roasted-shallots-with-olives-sage (may not work)