Sweet-and-Sour Shallots Sweet-and-Sour Shallots

Sweet-and-Sour Shallots 150 Image by: Sweet-and-Sour Shallots 150 Author: Canadian Living

Sherry, a fortified wine, adds a lovely flavour to these tangy-sweet, glossy shallots. They soften into a perfectly delicious and festive condiment for roasted meats and poultry.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2011



In saucepan, bring sherry, sugar, vinegar, salt and bay leaf to boil; add shallots. Place round of parchment paper directly on surface to keep shallots submerged. Gently boil over medium-low heat until softened, about 40 minutes.

With slotted spoon, transfer shallots to bowl. Cook glaze until thickened and reduced to 1/3 cup, 10 to 13 minutes. Return shallots to pan, tossing to coat. (Make-ahead: Let cool; refrigerate in airtight container for up to 3 days. Warm in small pan over medium heat, about 3 minutes.)

Nutritional facts Per serving: about

  • Sodium 87 mg
  • Protein 2 g
  • Calories 133.0
  • Total fat trace
  • Potassium 309 mg
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 28 g


  • Iron 8.0
  • Folate 9.0
  • Calcium 3.0
  • Vitamin A 8.0
  • Vitamin C 2.0
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Sweet-and-Sour Shallots