Port Glazed Onions And Shallots Recipes
CARAMELISED SHALLOTS
Tender, sticky shallots make a great side for your Sunday roast - and they're good for you too!
Provided by John Torode
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 6
Steps:
- Heat oil in a large frying pan and cook shallots over a high heat for 5 mins. When they are golden, drain off and throw away the oil. Add the butter, bay and thyme and toss with seasoning. Cook for 5-8 mins, stirring so that the butter doesn't burn.
- Pour over the stock and cook until the shallots are tender and the sauce is reduced and sticky.
Nutrition Facts : Calories 81 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.22 milligram of sodium
HONEY-GLAZED CARROTS AND SHALLOTS
Categories Vegetable Side Christmas Thanksgiving Vegetarian Carrot Fall Honey Shallot Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Spread carrots and shallots evenly in a 12-inch heavy skillet, then dot with butter and sprinkle with salt. Whisk together water, broth, Port, and honey and pour over vegetables. Cover skillet with a lid (or tightly with foil) and simmer over moderate heat until vegetables are tender when pierced with a paring knife, about 20 minutes.
- Transfer vegetables with a slotted spoon to a bowl and boil liquid over moderately high heat, uncovered, until syrupy and reduced to about 3 tablespoons, about 15 minutes. Return vegetables to skillet and gently stir to coat with glaze. Sprinkle with dill and chives (if using) and pepper.
CARAMELIZED PORT ONIONS
Whenever possible use fresh rather than frozen pearl onions for this savory side. Pair the sweet and colorful onions with a savory meat entree.-Erika Szymanski, Pullman, Washington
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, bring 6 cups water to a boil. Add onions; return to a boil. Boil 3 minutes. Drain and rinse with cold water; peel onions., In a large skillet, heat oil over medium-high heat. Add onions; cook and stir 7-9 minutes or until tender. Add wine, stirring to loosen browned bits from pan. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until liquid is almost evaporated.
Nutrition Facts :
MADEIRA-GLAZED SHALLOTS
Categories Side Christmas Fortified Wine Winter Shallot Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 18
Number Of Ingredients 5
Steps:
- Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until golden, about 10 minutes. Stir in Madeira, broth and honey. Simmer until shallots are tender and liquid is reduced to glaze, about 1 hour 10 minutes. (Glazed shallots can be made 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring often, before serving.)
PORT-GLAZED ONIONS AND SHALLOTS
Yield 8 servings
Number Of Ingredients 7
Steps:
- Blanch all onions and shallots in large pot of boiling salted water 2minutes. Drain. Peel onions and shallots, trimming any roots off ends. Melt butter in heavy skillet over medium-high heat. Add onions and shallots. Stir to coat. Sprinkle with salt and pepper. Add Port, broth and vinegar and bring to simmer. Reduce heat to medium, cover and simmer until onions and shallots are tender, about 15 minutes. Uncover and simmer until liquids are reduced to glaze, stirring occasionally, about 20 minutes. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat before seving.) Transfer to bowl and serve.
PORT-GLAZED ONIONS AND SHALLOTS
Steps:
- Blanch onions and shallots for 2 minutes. Drain. Peel onions & shallots, trimming any roots off ends. Melt butter in heavy medium skillet over medium high heat. Add onions and shallots. Stir to coat. Sprinkle with salt and pepper. Add port, broth and vinegar and bring to simmer. Reduce heat to medium; cover and simmer until onions and shallots are tender, about 15 minutes. Uncover and simmer until liquids are reduced to glaze, stirring occasionally, about 20 minutes. Season with salt and pepper (Can be made 1 day ahead. Rewarm over low heat before serving).
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