- 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
- Toasted pine nuts
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.