Ingredients
- 3 tbsp vegetable oil
- 600g shallots, peeled but left whole
- 25g butter
- 2 bay leaves
- thyme sprig
- 500ml beef or veal stock
Method
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Heat oil in a large frying pan and cook shallots over a high heat for 5 mins. When they are golden, drain off and throw away the oil. Add the butter, bay and thyme and toss with seasoning. Cook for 5-8 mins, stirring so that the butter doesn’t burn.
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Pour over the stock and cook until the shallots are tender and the sauce is reduced and sticky.