1 kilogram shallots
2 tablespoons olive oil
2 cloves garlic, sliced
1 tablespoon finely chopped rosemary
2 bay leaves
¼ cup packed brown sugar
1 tablespoon tomato paste
1 cup red wine
½ cup balsamic vinegar
¼ cup raisins
Peel the shallots and trim the root ends. Do not cut off the root as this holds the shallot together. Heat the oil in a pan large enough to hold the shallots in one layer. Sauté until golden on all sides.
Add the garlic, rosemary, bay leaves, brown sugar and the tomato paste and stir to combine. Add the red wine, allowing it to bubble up then stir in the balsamic vinegar and raisins. Season and cover. Cook until the shallots are tender, stirring occasionally. Remove the lid towards the end of cooking and simmer until the juices are reduced and syrupy.
Serve warm or at room temperature with terrine or paté, ham, cheese and crusty bread or roasted meats.
Refrigerate in a sealed container.