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Categories:Viewed: 66 - Published at: 5 years ago
Ingredients
- 1 tablespoon olive oil
- 1 pound small shallots (about 12), peeled (stem ends left intact), halved lengthwise if large
- 1 3/4 cups water
- 1 teaspoon finely grated orange zest, plus 1/2 cup juice (from about 2 oranges)
- 1/2 cup apple-cider vinegar
- 3 tablespoons light-brown sugar
- Coarse salt and freshly ground pepper
Method
- In a large skillet, heat oil over medium-high.
- Add shallots, and cook, stirring frequently, until lightly browned, about 5 minutes.
- Add the water, orange zest and juice, vinegar, and brown sugar; season with salt and pepper.
- Bring to a boil, and cook over medium heat until shallots are tender when pierced with the tip of a sharp knife and liquid is syrupy, 35 to 40 minutes.
- (Raise heat to high for a few minutes if shallots are tender but not quite glazed.)
- Serve hot.
