What is promised is debt! Yesterday when we were preparing the dark background and we were talking about its many culinary uses, I told you that today we would prepare with this some balsamic shallots perfect to serve as a side with any meat this Christmas. And here they are!
Having the dark background already prepared, doing them will be a breeze. It will take approximately 35-40 minutes in having them ready, although if you don't want to overwhelm yourself at the last minute with the times, my advice is to do them in advance. I made them first thing in the morning and at lunchtime after a heat stroke they were delicious.
And if you keep them in an airtight container in the fridge, you can taste them after two days. They are perfect with a sirloin or a entrecote, with two being an ideal portion per person when served as a side. So if you need to do more, do not hesitate to adapt the quantities.
The recipe
- 10 shallots
- 50 g. of butter
- A pinch of salt
- ½ teaspoon of sugar
- A splash of balsamic vinegar
- 200 ml dark background (see recipe)
- Peel the shallots and brown them in a skillet over medium / high heat with the butter, once it is bubbly, and a pinch of salt. About 10-15 minutes to caramelize slightly.
- Then we incorporate the sugar and brown for a couple more minutes.
- Next, pour in the drizzle of balsamic vinegar and the dark background, which should almost completely cover the shallots, and cook over medium heat 20 minutes, keeping the boil.
- After 20 minutes, the onions will be very tender and the sauce will have thickened.
- We serve the balsamic shallots hot with meats.