Glazed shallots
Instructions
Peel the shallots, thinly slice them up and fry them in a pan with hot butter.
Add the thyme, red wine and port and cook on low heat until the liquid has almost completely consumed.
Now pour the veal stock and continue cooking until the shallots are ready; the liquid should be reduced at least by half.
Season with salt and pepper and a good ground.
You should serve the scallions as well prepared as a side dish to meat, fish or foie gras.
Ingredients and dosing for 3 persons
- 350 g of shallots
- 15 g of butter
- 1 sprig of thyme
- 50 cl of red wine
- 13 cl of porto wine
- 25 cl of veal broth
- Salt
- White pepper