Shallots Braised in Sherry

comments (6) May 12th, 2008

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Shallots Braised in Sherry is an impressive starter to a grand meal. For the best flavor, serve the dish at room temperature.Click To Enlarge

Shallots Braised in Sherry is an impressive starter to a grand meal. For the best flavor, serve the dish at room temperature.

Photo: André Baranowski

Ingredients:
60 small white shallots (about 8 oz.
1 Tbs. unsalted butter
2-1/2 Tbs. olive oil
5 Tbs. dry sherry
1 tsp. sugar
1/4 tsp. white pepper
Salt

6 servings

This easy-to-make dish is ideal as an accompaniment to cheese or as an hors d’oeuvre with toast or crackers. It is most flavorful when served at room temperature a few hours after it is made.

Trim and peel the shallots and cut any large ones in half. Heat the butter and oil in a skillet or sauté pan and add the shallots. Stir to coat the shallots evenly with the oil and butter mixture. Cover and sweat over medium-low heat for 15 minutes.

Add the sherry, sugar, and pepper. Cover and continue sweating for 10 minutes, or until the shallots are soft and glazed. Season with salt to taste and remove from the heat to cool. Serve at room temperature.

Recipe by William Woys Weaver
April 2000
from issue #26


posted in: shallots, side dish

Comments (6)

DaniloHawk writes: It looks great and yummy
Posted: 2:37 am on October 8th
EvieMcCall writes: awesome.
Posted: 3:42 am on October 5th
brunomars writes: Just One word AMAZING
Posted: 7:30 am on October 3rd
kavintinker writes: I am going to try this recipe on weekend
Posted: 2:21 am on September 27th
arontrost writes: Just amazing
Posted: 7:12 am on May 18th
Danielrogers writes: incredibly Awesome
Posted: 12:37 am on February 20th
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