Braised Shallots Recipe with Sherry

Sherry-braised shallots

  • serves 4 as a side
  • Easy

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



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


  • 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.

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Nutritional Information

  • Kcals 214
  • Fat 13.3g
  • Saturates 7g
  • Carbs 4.9g
  • Sugars 4.7g
  • Fibre 2.7g
  • Protein 3.6g
  • Salt 0.4g