These are like
little baby onions,
sometimes bright purple-pink and sometimes creamy white. Cooked slowly as a confit they make a lovely accompaniment to beef. In a
medium pan, simmer 12oz / 350g of peeled whole shallots with 7 floz / 200ml of red wine, 1 floz
/ 25ml of red wine vinegar
and seasoning. Keep the heat very low and cook, without a lid, for about 1 hour
and 10 minutes, turning the shallots over halfway through. After this time, add
half a teaspoon of sugar to
give a lovely sticky glaze, and cook for another 5 minutes. Serves
4.
They are lovely
pickled, or simmered whole in casseroles and braised dishes, and I love them
chopped very finely in salads, such as Salade
Niçoise.
Thai shallots have a
lovely pinkish-purple colour and are used extensively in Thai cuisine instead
of onions.
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