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Glazed French Shallots

Submitted by adriana on Sat, 05/12/2009 - 23:36

My mother-in-law Jeanine used to make these for Christmas every year. I've now taken over the task (and it is a bit of a task I'm afraid to say) it is very definately worth it. The trick is to soak the shallots in boiling water to loosen the skins and then peel them. The trick to not end up crying is to breathe through your mouth I am told, but this is not a pretty sight, so maybe ignore this. Preparing the shallots is really the hardest bit and after that it's just a question of making sure you don't burn them. They are a labour of love, which is why we have them only twice a year at Thanksgiving and at Christmas but they always get rave reviews and they are such a great accompaniment to the turkey and stuffing.

Yield

serves 4

Preparation time

30-45 minutes

Ingredients

24 shallots, peeled
Large knob of butter
Water
2 tbs dark brown sugar
50g raisins

Directions

Place the shallots in a large heat proof bowl. Pour boiling water over them and leave them to stand for 5- 10 minutes. This will loosen the skin and make it easier to peel them.In a medium saucepan melt the butter and then fry the shallots until golden- but do not allow them to burn. Now add enough water to just cover the shallots and cook hem tover a medium to low heat for about 40 minutes. Keep an eye on them and keep adding water if they require more liquid. When the shallots are quite syrupy and tender add the sugar and the raisins. Keep cooking on a low heat until completely soft and almost like jam.

Notes

You can prepare these a few days before and then just reheat them before serving.