Port wine balsamic shallots

Ingredients for 4 servings:

• 500 g shallot(s)
• 2 tbsp sugar
• 4 tbsp olive oil
• 2 tbsp balsamic vinegar, dark, good quality
• 100 ml port wine, red
• 6 sage leaves
• Salt and pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Peel the shallots, but do not chop them finely; leave them whole. Caramelize the sugar in the pan. Add the shallots and stir well. Add the olive oil and fry the shallots well on all sides; they may take on some color. Deglaze with balsamic vinegar, then add the port wine and season with salt and pepper. Add the sage leaves and simmer over low heat until the sauce has a thick consistency. This takes at least 30 minutes but can take up to 1 hour. Stir occasionally. Finally, remove the sage leaves. The amount of port wine can be adjusted to your taste. Simmering will evaporate most of the alcohol, but the flavor will remain. These shallots are ideal with roasts, cold platters, or a cheese board. They will keep in the refrigerator for at least a week.