While my Thanksgiving menu is pretty predictable, the one thing that is really set in stone is Shallots in Red Wine. Based on a recipe in Roger Verge’s Vegetables (possibly my favorite vegetable cookbook), this is a hit with absolutely everyone. The turkey may be the big budget star the studio signs to get the movie funded, but the shallots are the character role that steals the picture.
Shallots in Red Wine
For 4 servings (note: make sure to make more than you think you need!)
14 oz. medium shallots, preferably the same size
1 C chicken or veggie stock
Pinch of salt
1 C red wine
These are rough measurements; be sure to keep an eye on the shallots and adjust amounts to taste. Roger claims the dish takes 15 minutes to prep (true) and 20-30 to cook, which is just ludicrous. For it to really be magical, the shallots need to cook slowly for closer to 2 hours, so stick them on a back burner while you work on other dishes.
Trim the ends of the shallots and peel them. Heat a bit more than half the butter in a heavy saucepan and cook the shallots until they’re golden on both sides and starting to soften. Then add the stock and salt.
Simmer until there is only a tablespoon or two of stock left (turning the shallots every once in a while), and then add the wine. Simmer again until the shallots are about ready to melt, then remove them.
Add the rest of the butter, turn up the heat, and reduce the wine sauce until it’s thick and heavenly. Pour over the shallots on your best serving platter and prepare to watch them disappear.
(For a PDF of this recipe, check out Shallots in Red Wine on Make: Projects.)