- 1 kg shallots, peeled
- 25g butter, goose fat, or vegetable oil
- salt & pepper
- 25g sugar
- 250 ml red wine
- Arrange peeled shallots in a single layer in a shallow pan. Dot with butter and season.
- Cook over a medium heat until browned. Sprinkle with sugar and cook until sugar disappears.
- Add the red wine and bring to the boil and cover. Bake in a low oven for about 15 minutes until tender.