Balsamic shallots

Balsamic shallots

Total: 35 min. | Active: 35 min.
vegan, lactose-free, gluten-free
Nutritional value / glass: 322 kcal
, Fat: 1 g
, Carbohydrate: 58 g
, Protein: 4 g


2 glasses


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

750 g shallots
1 dl white wine
1 tsp black pepper
1 tsp mustard seeds
1 tsp salt
3 dl balsamic vinegar
2 tbsp cane sugar
½ tsp salt
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How it's done

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Peel the shallots, cut the larger ones in half. Place all the ingredients up to and including the salt in a pan and bring to the boil, reduce the heat, cover and cook over a medium heat for approx. 15 mins. Remove the shallots, transfer to 2 sterilized jars (approx. 500 ml each).

Add the balsamic, sugar and salt to the liquid, return to the boil, pour the boiling hot liquid over the shallots to cover. Seal the jars immediately, allow to cool on a towel.

Good to know
That fits: Raclette.

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