This is a great accompaniment for roast beef, but, alternatively, for vegetarians, it could be served with vegetarian sausages and/or a variety of crispy roast root vegetables.  I would suggest serving it up with a mixture of winter vegetables such as potatoes, parsnips, swede, celeriac, sweet potato, large mushrooms and, for you UK people out there, how about adding a Yorkshire pudding or two?  Delicious!

Ingredients

• 16 large shallots
• 100 ml (4 fl oz) Vegetable oil
• 25 g (1 oz) Butter
• 2 Sprigs of fresh thyme (or a small amount of dried)
• 2 Bay leaves
• 8 g (0.3 oz) Demerara sugar
• 50 ml (2 fl oz) Sherry vinegar (or a mixture of cooking sherry and vinegar)
• 500 ml (17.6fl oz) Red wine
• 400 ml (14.1fl oz) Brown or white chicken stock (or vegetable stock)
• 1 pinch Salt
• 1 pinch ground black pepper

Method

Peel the shallots, taking off at least 2-3 layers, making sure there are no tough outer skins. Cut the stalk off near the root.

Heat the oil in a large frying pan, then add the butter and allow to melt.

Place the shallots, thyme, bay leaves, salt and pepper in the pan.

Cook over a low heat for 10-12 minutes, moving the shallots around the pan every few minutes until golden brown.

Add the sugar halfway through the cooking time as this will help to caramelise the shallots.

Add the vinegar and red wine and simmer until reduced by two thirds.

Add the stock and simmer for about 10 minutes, until reduced and sticky.

Remove the thyme (if using fresh) and bay leaves before serving.