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Glazed shallots
Serves 6 Starters and mains
Ingredients
- 24 shallots or small onions
- 1tbsp caster sugar
- 50g butter
- dash olive oil
- 3-4 sprigs fresh thyme
Method
Preheat the oven to 190°C/375°F/ Gas 5.
Peel the shallots or onions (easier if you loosen the skins by first soaking them in very hot water for 4-5 minutes) and lay them in a small roasting tin. Sprinkle the shallots with sugar, dot with butter, drizzle with a smidgen of olive oil and scatter over the fresh thyme leaves.
Roast for about 30 minutes, until soft and caramelised. Add the shallots to the braised beef and reheat.
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