Summary

Ingredients

• 1 kg shallot (s), small
• 8 tablespoon olive oil
• 300 ml balsamic vinegar
• 4 tablespoon sugar, brown
• 7 carnation (s)
• 7 bay leaves
• 1 teaspoon salt
• 100 ml red wine

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Instructions

1. Put the shallots in a saucepan, unpeeled, and just cover them with cold water. Bring to the boil and then cover and simmer over low heat for 7-10 minutes. Drain the shallots in a colander and peel them. Steam the peeled shallots in a pan with the olive oil over low heat for about 5 minutes. Add the balsamic vinegar, red wine, brown sugar and spices and cook for 15-20 minutes over a low heat, stirring occasionally.
2. Then layer the shallots in the glasses, distributing the spices evenly over the glasses. Bring the liquid to the boil again and pour it over the shallots while hot. Close the jars.