Sherry-braised shallots
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a side
Skip to ingredients
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.