These Braised Italian Shallots are so easy and delicious and definitely worth doing. Take care to leave the root intact though so the insides don’t slide out. You might think that eating whole shallots would be unbearably oniony but they’re not. Even though it’s just for a minute, the parboiling in the beginning takes all the harshness out and they are braised for an hour so what you’re left with are really sweetened shallots coated is a thick, beautiful, concentrated tomato reduction.
I love them hot or cold and I love that you can serve them hot or cold. This means that they can be made ahead of time, which is always handy when you have a number of dishes to do, and they’re perfect for a picnic too.
- 600 g shallots, peeled
- 4 tbsp olive oil
- 15 g butter
- 3 tbsp tomato puree diluted with 150 ml boiling water
- 3 tbsp balsamic vinegar
- 2 tbsp sugar
- 1 tbsp coarsely ground black pepper
- half a tsp of sea salt flakes
- Add the peeled shallots to a pot of boiling water. Bring back up to the boil and leave them for 1 minute before you strain.
- Heat the butter and oil in a large frying pan until they're sizzling and add the shallots. Stir until coated and cook until they are starting to brown.
- Add the diluted tomato puree, balsamic vinegar, sugar, pepper and salt. Stir to combine, turn the heat down to low and allow cook for an hour uncovered.
- Stir occasionally during this hour and add a little drop of water if the sauce is catching.
- After an hour stir again and serve immediately or allow to cool before serving.