Red wine braised shallots recipe

• 16 Banana shallots
• 100 ml (3.5fl oz) Vegetable oil
• 25 g (0.9oz) Butter
• 2 Sprigs of fresh thyme
• 2 Bay leaves
• 8 g (0.3oz) Demerara sugar
• 50 ml (1.8fl oz) Sherry vinegar
• 500 ml (17.6fl oz) Red wine
• 400 ml (14.1fl oz) Brown or white chicken stock
• 1 pinch Salt
• 1 pinch Freshly ground black pepper

1. Peel the shallots, taking off at least 2-3 layers, making sure there are no tough outer skins.
2. Cut the stalk off near the root.
3. Heat the oil in a large shallot saute pan, then add the butter and allow to melt.
4. Place the shallots, thyme, bay leaves, 2g salt and some pepper in the pan.
5. Cook over a low heat for 10-12 minutes, moving the shallots around the pan every few minutes until golden brown.
6. Add the sugar halfway through the cooking time as this will help to caramelise the shallots.
7. Add the vinegar and red wine and simmer until reduced by two thirds.
8. Add the stock and simmer for about 10 minutes, until reduced and sticky.
9. Remove the thyme and bay leaves before serving.
10. Serve with roast beef, steaks or fish.

shallots, vegetable oil, butter, thyme, bay leaves, sugar, sherry vinegar, brown, salt, freshly ground black pepper

Taken from www.lovefood.com/guide/recipes/12725/tom-aikens-red-wine-braised-shallots (may not work)