Summary

Ingredients

• 500 g shallot (s)
• 2 tablespoon sugar
• 4 tablespoon olive oil
• 2 tablespoon balsamic vinegar, darker, good quality
• 100 ml port wine, red
• 6 sage leaves
• Salt and pepper, freshly ground

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Instructions

1. Peel the shallots, but don`t cut them into small pieces, leave them whole.
2. Let the sugar caramelize in the saucepan. Add the shallots and stir well. Add the olive oil and fry the shallots well, they are allowed to take on a little color. Deglaze with balsamic vinegar, then add the port wine and season with salt and pepper. Add the sage leaves and reduce over a low heat until the sauce has a thick consistency. This takes at least 30 minutes, but can also take up to 1 hour. Stir every now and then. Finally, remove the sage leaves.
3. The amount of port wine can be adjusted to personal taste. Simmering will boil off most of the alcohol, but the taste will remain.
4. These shallots are very suitable for roasts, cold platters or a cheese platter.
5. They can be kept in the refrigerator for at least a week.