So delicious, pink hued and dead simple to make. This style of cooking draws out the fragrance and sweetness of the shallots and they look like jewels on the plate. You can also replace the red wine and red wine vinegar with cider and cider vinegar.
Lovely to accompany a steak or roast of beef.

Serves 8

1&1/2 lbs (approx 24) small, even sized shallots, peeled and left whole. (The ones that split into twins count as 2.)
2 fl oz red wine vinegar
14 fl oz dry red wine
1 tsp sugar

Use a wide, shallow heavy saucepan with will take the shallots in one layer, then simply place all the above ingredients except the sugar in it and bring everything up to simmering point.

Turn the heat down to it’s lowest setting and let the shallots simmer (just a few bubbles breaking the surface) for 1 – 1&1/2 hours.

Turn the shallots over at half time and 10 minutes before the end of the cooking time sprinkle with the sugar.
You should end up with tender shallots glistening with a lovely glaze.

If your heat source is not low enough, you may need to use a diffuser. if it’s more convenient you can cook the shallots in advance and gently reheat them before serving