Caramelised shallots with a chestnut crumb
- Prep: 10m
- Cook: 30m
- Serves: 4
Most of us cook with onions every day but often they are overlooked. They make a beautiful dish in their own right, like this gorgeous side dish that makes onion the star of the show.
Method
- Peel the shallots and cut in half from root to tip, trim the ends.
- Warm 30g of butter and a drizzle of olive oil over a medium heat in a large frying pan, add the shallots cut side down and cook for 5 minutes.
- Add the bay, thyme, sugar and seasoning. Toss to coat. Cook for a further 8 minutes, tossing occasionally.
- Pour over the stock and cook for 10 more minutes, until the shallots are tender and the sauce reduced and sticky.
- While the shallots are cooking, heat a separate small frying pan. Melt the rest of the butter and fry the breadcrumbs and chestnuts for 3 - 4 minutes until golden and crisp.
- Serve warm with the chestnut crumb on top.
Ingredients
All to be sourced organic where possible
- 600g banana shallots
- 2 bay leaves
- 3 sprigs of thyme
- 250ml beef stock
- 2 tsp brown sugar
- 40g butter
- Olive oil
- 50g cooked chestnuts
- Handful of fresh breadcrumbs
