Sweet-and-Sour Shallots
- 2 tablespoons unsalted butter
- 12 large shallots (or 12 cipolline or 24 pearl onions), peeled
- Kosher salt and freshly ground black pepper
- ¼ cup port
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- 2 bay leaves
- 1 teaspoon chopped fresh thyme
- ¼ teaspoon fennel seeds
- 1 cup Chicken Stock or high-quality canned low-sodium chicken broth
Instructions:
Serve the shallots as a warm side dish or a room-temperature condiment for meat.
- Melt the butter in a large sauté pan over medium heat. As soon as the butter stops foaming, add the shallots, season with salt and pepper, and brown all over. Lower the heat as necessary so the butter doesn’t burn.
- Add the remaining ingredients and continue cooking until the shallots are tender and the liquids have reduced to a glaze, about 20 minutes. Pay close attention so you don’t overreduce the sauce. Remove the bay leaves and serve the shallots warm or at room temperature.