Shallots Cooked with White Wine Coriander and Olive Oil and Chilies


  • 2 lbs of shallots, peeled and left whole
  • 1/4 cup extra virgin olive oil
  • 1 cup dry white wine
  • 2 bay leaves
  • 2 garlic cloves, crushed
  • 3 dried red chilies
  • 1 tbs coriander seeds, toasted and lightly crushed
  • 1 tsp sugar
  • 4 or 5 fresh thyme sprigs
  • 1 tbs golden raisins
  • 2 tsp oregano
  • 2 tsp grated lemon rind
  • 1 tbs parsley
  • kosher salt and fresh cracked black pepper
  • 3 tbs pine nuts, toasted, optional
 This recipe transforms the shallots in a magical way with the flavors of white wine, coriander and olive oil. You may also use either flat Italian small onions, or small pickling onions.


  • Place several tbs of olive oil in a large saute pan and using medium heat saute the shallots for about 5 minutes or until the begin to color.
  • Remove from pan and set aside
  • Add the remaining oil, the wine, bay leaves, chilies, coriander seeds, sugar and thyme to the same pan and bring to a boil and reduce for 5 minutes,
  • Add the shallots back to the pan and reduce heat.
  • Add the raisins and continue to cook over low heat for about 15 minutes until the shallots are tender, but not falling apart.
  • Use a slotted spoon to transfer the shallots to a serving dish.
  • Continue to boil liquid over a high heat until it reduces by half.
  • Taste and adjust the seasoning then pour the reduced liquid over the shallots
  • Sprinkle the oregano and parsley over.

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