Summary
| Prep Time | 10 mins |
| Cook Time | 12 mins |
| Total Time | 1 hr 22 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 8 small shallot (s)
- 1 teaspoon olive oil
- 2 tablespoon honey
- 50 ml balsamic vinegar
- 50 ml broth
- salt and pepper
- rosemary
Print Recipe
Pin Recipe Instructions
- Peel the shallots and cut in half if necessary.
- Heat the olive oil in a non-stick pan over medium heat, then add the shallots.
- Chop the rosemary finely and add to the pan. Sweat the shallots with the rosemary for 5 to 8 minutes, stirring occasionally, until softened.
- Increase the heat to medium-high and add the honey. Cook for 1 to 2 minutes, stirring gently, until lightly caramelized.
- Add the balsamic vinegar and broth to deglaze the pan, scraping up any browned bits.
- Simmer for about 1 to 2 minutes, until the liquid reduces and thickens slightly.
- Season with salt and pepper to taste.
- Remove from the heat and let cool to room temperature, about 1 hour.
- Serve.
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