Summary

Ingredients

• 8 small shallot (s)
• 1 teaspoon olive oil
• 2 tablespoon honey
• 50 ml balsamic vinegar
• 50 ml broth
• salt and pepper
• rosemary

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Instructions

1. Peel the shallots and cut in half if necessary.
2. Heat the olive oil in a non-stick pan over medium heat, then add the shallots.
3. Chop the rosemary finely and add to the pan. Sweat the shallots with the rosemary for 5 to 8 minutes, stirring occasionally, until softened.
4. Increase the heat to medium-high and add the honey. Cook for 1 to 2 minutes, stirring gently, until lightly caramelized.
5. Add the balsamic vinegar and broth to deglaze the pan, scraping up any browned bits.
6. Simmer for about 1 to 2 minutes, until the liquid reduces and thickens slightly.
7. Season with salt and pepper to taste.
8. Remove from the heat and let cool to room temperature, about 1 hour.
9. Serve.