Balsamic Shallots

Have you tried this delicious recipe with red wine?

1. separate the shallots from the skin, cut the larger ones in half. Heat oil in a wide saucepan and cook shallots at moderate temperature until translucent and golden brown. Sprinkle with sugar and caramelize, turning carefully, until golden. Extinguish with balsamic vinegar and wine and season with lemon slices, salt, new spice and bay leaf seasoning.

2. bring shallots to a boil and simmer at a moderate temperature without a lid for about 1500 cmin. until liquid has evaporated and shallots are coated in syrup. Turn frequently during this process. Serve warm or alternatively cooled.

quick: Bistro cuisine

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