Honey shallots

Name: Honey shallots
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 600-800 g Shallots or small onions; 2 TABLESPOONS clarified butter; 7-10 Tbsp salt, pepper; 3-4 Tbsp Balsamic vinegar; 1 TEASPOON Vegetable broth; 2-3 TABLESPOONS Honey

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

600-800 g Shallots or small onions
2 TABLESPOONS clarified butter
7-10 Tbsp salt, pepper
3-4 Tbsp Balsamic vinegar
1 TEASPOON Vegetable broth
2-3 TABLESPOONS Honey

Directions

1
Cover shallots in a pot with water, bring to the boil. Boil for about 1 minute. Then quench, drain. Peel the shallots and, depending on their size, possibly halve them (quarter the onions)
2
Fry the shallots in hot clarified butter all around for about 5 minutes until golden brown. Season. Deglaze with 1/8 l water and vinegar, bring to the boil. Stir in broth and honey and simmer covered for about 10 minutes. Season again if necessary. Also taste cold to goose legs. Then let the shallots cool down in the stock