Matt Tebbutt

Sweet and Sour Shallots

Preparation info
  • Fills

    1 x 450 g

    jar
    • Difficulty

      Easy

Appears in
Cooks Country: Modern British Rural Cooking
Cooks Country

By Matt Tebbutt

Published 2008

  • About

You can keep these in the fridge for a few weeks but they’ll probably get eaten quickly.

Ingredients

  • 20–25 round shallots, peeled
  • olive oil
  • 2 tbsp light brown sugar

Method

Colour the shallots in a large frying pan in a little olive oil. Stir in the sugar and cook to brown and caramelize. Add the vinegars to deglaze the pan, stirring. Boil to reduce with the thyme sprigs, then season to taste. Cool and serve or store in the fridge.