Olive Magazine
Braised Shallots Recipe with Sherry

Sherry-braised shallots

Published: January 13, 2019 at 12:00 pm
loading...
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4 as a side

Looking for an easy yet impressive side dish for your next dinner party? Check out our slow-cooked shallots braised in oloroso sherry

Nutrition:
NutrientUnit
kcal214
fat13.3g
saturates7g
carbs4.9g
sugars4.7g
fibre2.7g
protein3.6g
salt0.4g
Advertisement

Ingredients

  • 1 tbsp olive oil
  • 500g banana shallots, halved lengthways and tough outer layers removed
  • 200ml oloroso sherry
  • 200ml chicken stock
  • a few sprigs thyme
  • 1 bay leaf
  • 50g butter, diced

Method

  • STEP 1

    Heat the oil in a wide, deep pan and cook the shallots for 10 minutes, tossing regularly, until the shallots are browned all over. Add the sherry, stock, thyme, bay and a little seasoning. Bring to the boil, cover and simmer gently for 1 hour, turning the shallots every now and again, then remove the lid and simmer for a further 20 minutes or until the shallots are very soft and the liquid has reduced to a near glaze. Add the butter, a cube at a time, stirring and waiting for each piece to fully dissolve before adding the next. Serve.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content