Recipe - Candied Shallots

24 lg Shallots
2 tablespoon Melted butter
1/3 cup Red wine vinegar
2 tablespoon Dry red wine
3 tablespoon Sugar

1. Cyt end off & peel shallots.Fit them tightly into lowsided,
heavybottomed pan. Add the remaining ingredients, and stir to thoroughly
coat the shallots.

2. Braised shallots over a very low heat, uncovered, for four hours or
until the shallots are soft and shiny, and the liquid has completely
evaporated. Note: If liquid evaporates before shallots are cooked, add a
little water. If shallots become soft before wine and vinegar evaporate,
pour off liquid, add 1 Tbs. butter and 1 Tbs. sugar and cook over med. heat
until coated with a syrupy glaze. Disturb shallots as little as possible,
as to keep them whole.

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From the Micro Cookbook Collection of Italian Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.