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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 10 Minutes
Diets
My friend Sheva L. is one of those people you feel lucky to call a friend. She is not just the hostess with the most-ess. She puts her full heart into whatever she is doing. She would never host a party and serve a simple menu, just as she would never do a chesed without thinking through the last details of everyone involved on the receiving end. Sheva had just hosted a large yahrzeit seudah for her grandmother when I popped into her home for a spontaneous visit. She had made a mouthwatering menu and I got to sample some leftovers, including these braised shallots.
1 red onion, sliced thinly
1 small bag red shallots (about 1 cup), peeled
2 tablespoons Gefen Olive Oil
1 clove garlic, smashed with back of a spoon
1 fresh sprig rosemary (optional)
1 and 1/2 cups Jeunesse Cabernet Sauvignon or other red wine
1 and 1/2 cups chicken broth
1 tablespoon Tuscanini Balsamic Vinegar
Heat olive oil in a saute pan. Add onion and shallot and saute until soft, about 10 minutes. Add garlic, rosemary, and vinegar and cook until liquid in pan has a syrup consistency.
Add wine and cook until wine is reduced in half, about 30 minutes. Add chicken stock and let simmer for an additional 15 minutes. The sauce will thicken as it cools.
Discard garlic clove and rosemary sprig. Serve shallots over rice or mashed potatoes as a side dish, or use it to top burgers and steaks as a condiment. Freezes well.
Yield: 1 and 1/2 – 2 cups
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