Ingredients

Method

• 750 g shallots
• 2-3 tablespoons unsalted butter
• 1/2 cup chicken or vegetable stock
• 1/2 cup sweet white wine
• 2 tablespoons white wine vinegar
• Soaked raisins and sultanas
• Seasoning
• Toasted pine nuts

Method

Ingredients

Pour boiling water over shallots. Drain and peel.
Heat butter in a wide pan. Add the shallots and toss around to coat.
Pour in chicken stock, white wine and white wine vinegar. Add a bay leaf and a few sprigs of thyme. Cover and simmer for 30 minutes or until very tender.
Add a handful of soaked raisins and sultanas and cook uncovered until the liquid reduces.
Check seasoning and sweet-sour balance. Sprinkle with a spoonful or two of toasted pine nuts.
Serve with grilled fish.