Braised Shallots

This was a great hit at Mom’s dinner party as a side dish served with stuffed pork loin.

By Elizabeth Savoie Dronet from the book Vegetarian Cooking for Everyone by Deborah Madsion

1         Pound  Shallots

1        Tablespoon  Butter
1        Tablespoon Olive Oil
1         Bay Leaf
2        Sprigs  Thyme — fresh (1/2 tsp dried)
2        Teaspoons  Sugar
Salt and Pepper
1/2           Cup  White Wine

Drop shallots into boiling water 2 minutes.  Cool.  Peel.  Pull apart at natural division lines.

On medium heat brown shallots in skillet with butter, olive oil, sugar, bay leaf and thyme for 10-15 minutes.

Add  salt and pepper and white wine.  Bring to a boil.  Reduce heat to simmer and cover for 15 minutes or until tender.  Stir occasionally and add a little water the pan looks dry.  Uncover and reduce to syrup.  Serve warm.