A very nice accompaniment to terrines, pate and cold meat, this is very simple to make and keeps well in the fridge. Make a lot at Christmas and pot into attractive containers and yet another present problem may be solved.
- 1lb shallots peeled and chopped (I use Echalion shallots when I can get them, the long ones that are much larger and easier to peel, but the ordinary ones are fine.)
- Balsamic vinegar – about 3 tablespoons
- Brown sugar – about 3 tablespoons
- 2oz butter for frying
- Salt to taste
In a heavy-bottomed frying-pan, gently fry, on a low light, the peeled and sliced shallots, sprinkled with the sugar until they have softened and caramelised. Add the balsamic vinegar and continue cooking gently until the liquid is taken up. Taste for seasoning.
Leave to get completely cold, then pot into clean, sterilised jars.
