Print Baked shallots
The trick to these roast onions is to let them take their time – they should be cooked until their flesh is almost melting in their skins. This recipe makes a great accompaniment to goose or any Christmas bird, it's also lovely with a little sharp Cheddar to set off the sweetness.
Ingredients
- 1kg shallots, peeled
- 25g butter or goose fat
- 25g sugar
- 250ml red wine
- Salt & pepper
Method
- Preheat oven to about 150°C/Gas 2.
- Arrange peeled shallots in a single layer in a shallow pan. Dot with butter and season.
- Cook over a medium heat until browned. Sprinkle with sugar and cook until sugar disappears.
- Add the red wine and bring to the boil and cover. Bake in for about 15 minutes until tender.
