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recipe for carmelised shallots, raisins etc...supposedly Spanish

  • m
  • Magnolia Jan 23, 2001 09:51 AM
  • 2

At London's Borough Market last Saturday there was a new vendor of chutneys, jams, mustards etc. - yummy condiments in glass jars.

Anyway, I have all the jam and marm I need thank you, crystallising away in my fridge. But the vendor was quite aggressive ("almost like an American" said my shopping companion) and wouldn't take no for an answer.

So we purchased a cup of carmelised shallots & raisins ...which she claimed was from a Spanish recipe. It's regrettable that I wasn't paying much attention (but I do recall hearing something about a bit of red wine and some vinegar) because we had it for dinner and it turned out to be a little bit of heaven. The kind of thing that could get addictive. It didn't come cheap, either. But I bet it's easy. A nervous novice, however, I am not yet comfortable just throwing stuff together and voila!
Anyone know what this could be called, and how to make it?
If not I will try to squidge the recipe out of her in a couple of weeks...

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  1. c
    Caitlin McGrath

    Magnolia, I can't guess exactly what you had, but I've had similar-sounding things, and I can give you a recipe that may approximate it pretty well. This recipe is for an onion "confit" made with red wine and vinegar, and could easily be adapted with shallots and raisins. This makes a couple of cups, so you might want to cut it in half. Here is how I would do it:

    Onion Confit (adapted from Bon Appetit magazine)

    1/4 cup olive oil
    2 pounds shallots, thinly sliced
    1/2 cup sugar
    1 teaspoon salt
    1/2 teaspoon pepper
    1 cup dry red wine
    4-6 tablespoons red wine vinegar
    raisins (don't know how much you want)

    Heat olive oil in a large saucepan. Add onions, sugar, salt and papper and cook over medium heat, covered, stirring occasionally, until onions are golden and soft, about 25 minutes. Add wine, vinegar and raisins, and continue cooking, uncovered, until thick and everything is very tender, about 30 minutes. Cool, adjust seasonings.

    1 Reply
    1. re: Caitlin McGrath

      That sounds right and definitely worth a try! Thanks!