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.