Caramelized Shallot Reduction
8 tbsp unsalted butter
1 1/2 lb medium-sized shallots (uniform sized), peeled but left whole
1/2 tbsp thyme, minced
1/2 tbsp sage, minced
Salt and pepper to taste
2 tbsp sugar
1/3 cup dry red wine (we used a french red blend)
Preheat oven to 350. Grease 4 ramekins with 1 tbsp of butter.
In a small skillet over medium heat, melt the remaining 7 tbsp of butter. Add the shallots and reduce heat to low. Cook for 5 minutes, until beginning to color, turning occasionally. Cover and cook another 4 minutes. Add thyme, sage, salt and pepper and cook with cover on for another 4 minutes. Shallots will be lightly browned and beginning to soften. Pour off half of the butter and sprinkle the shallots with the sugar. Cook for another 4 minutes. The syrup will begin to thicken. Increase the heat to medium-high, pour in the wine and use a spatula to scrape the bits from the bottom of the pan. Cook for 2 minutes longer.
Evenly distribute shallots and syrup to the ramekins. Place on a baking sheet and bake for 15 minutes in the middle of the oven. Cool a few minutes and serve in the ramekins.
Note: This could either be served as a side dish or used as a reduction sauce for steak (enough for 4 people). The shallots and the sauce are delicious. You'll be baking them and serving them in small ramekins (about the 4oz size or so).
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