Best Port Glazed Onions And Shallots Recipes

ROASTED SHALLOTS

Steps:

• Put the shallots in a bowl, add cold water to cover and leave to soak for 20 minutes. Drain and peel away the skins.
• Preheat the oven to 200°C / fan 180°C / 400°F / gas mark 6.
• Tip the shallots into an ovenproof frying pan and add just enough cool water to cover. Bring to the boil, lower the heat and simmer for 5 minutes.
• Drain well and return the shallots to the pan.
• Add all of the remaining ingredients and stir until the shallots are well coated with the glaze.
• Place in the oven for 10 minutes or until the shallots are golden and the liquid is reduced and syrupy.
• Serve as a side dish. Enjoy!

PORT WINE SAUCE (FOR FILET MIGNON OR PRIME RIB)

Steps:

• First, make the reduction. Melt 1 tablespoon of the butter in a large saucepan over medium-low heat. Add the diced shallot and cook untile softened, about five minutes. Then, add all of the port (yes, a whole bottle!), and the thyme sprigs, and bring to a boil over high heat. Watch for the boil, then reduce the heat to maintain a brisk simmer. Cook until the port has reduced to the consistency of corn syrup, about 30 minutes. You should have about 1/2 cup or so including the diced shallot. At the same time, bring the chicken broth to a simmer in a small saucepan. Once it's brought a simmer, turn off the heat, and add the package of porcini mushrooms. Here, you're creating a mushroom-enriched stock that will add a nice earthy base to the sauce. Let the mushrooms soak for 15-20 minutes. with a straining or slotted spoon, lift the porcini to a small bowl. Strain the sooaking liquid through a coffee filter, paper towel or cheesecloth to remove any dirt sediment that came from the porcini mushrooms. Save the stock -- that's what you're going to use in the next step. Add the enriched chicken stock and half of the porcini mushrooms (diced) to the port reduction. (You can use the other half of the porcini mushrooms in a beef or mushroom-cap stuffing.) Bring the sauce to a boil over high heat, then reduce to maintain a brisk simmer. Cook until it's reduced to about 1 1/3 cups, which is about 15 minutes. Strain again through a fine strainer, pressing on the solid mushrooms and shallots. Add salt and pepper to taste. You should have a little over 1 cup of the sauce. The sauce can be refrigerated at this point and held for up to 2 days, if you seal it carefully with plastic wrap. Twenty minutes before plating your dinner, bring the sauce back to a low simmer, stir. In a separate bowl, mix the flour and butter into a paste, then WHISK rapidly into the simmering sauce to thicken it. You'll need to whisk for 2 minutes or so to give the sauce a single consistency. Raise the temperature to a simmer, and maintain that while whisking for 2-3 minutes to remove any flour flavor. Add a teaspoon or so of fine balsamic vinegar, and taste a few times. You're done! Serving options: Can be plated first, with filet mignon beef medalions on top, or poured over steak.

GLAZED PEARL ONIONS IN PORT WITH BAY LEAVES

Steps:

• Using sharp knife, cut X across root ends of pearl onions; place in large bowl. Pour hot tap water over onions; let soak 1 hour. Remove onions from water and peel.
• Transfer to large pot. Add Port, broth, bay leaves, and brown sugar; bring to boil, stirring until sugar dissolves. Reduce heat to medium. Simmer until onions are tender when pierced with sharp knife, about 30 minutes. Using slotted spoon, transfer onions to bowl. Boil liquid in pot until syrupy and reduced to 3 tablespoons, about 15 minutes. Discard bay leaves. Stir vinegar into Port reduction. Season to taste with salt. Pour Port reduction over onions. Serve warm or at room temperature. DO AHEAD: Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.

PEAS WITH SHALLOTS

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium-high heat. Add snap peas, frozen peas and shallots; cook and stir until crisp-tender, 5-6 minutes. Stir in salt and pepper.

CARAMELIZED PORT ONIONS

Steps:

• In a Dutch oven, bring 6 cups water to a boil. Add onions; return to a boil. Boil 3 minutes. Drain and rinse with cold water; peel onions., In a large skillet, heat oil over medium-high heat. Add onions; cook and stir 7-9 minutes or until tender. Add wine, stirring to loosen browned bits from pan. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until liquid is almost evaporated.

CARAMELISED SHALLOTS

Steps:

• Heat oil in a large frying pan and cook shallots over a high heat for 5 mins. When they are golden, drain off and throw away the oil. Add the butter, bay and thyme and toss with seasoning. Cook for 5-8 mins, stirring so that the butter doesn't burn.
• Pour over the stock and cook until the shallots are tender and the sauce is reduced and sticky.

PORT-GLAZED ONIONS AND SHALLOTS

Steps:

• Blanch all onions and shallots in large pot of boiling salted water 2minutes. Drain. Peel onions and shallots, trimming any roots off ends. Melt butter in heavy skillet over medium-high heat. Add onions and shallots. Stir to coat. Sprinkle with salt and pepper. Add Port, broth and vinegar and bring to simmer. Reduce heat to medium, cover and simmer until onions and shallots are tender, about 15 minutes. Uncover and simmer until liquids are reduced to glaze, stirring occasionally, about 20 minutes. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat before seving.) Transfer to bowl and serve.

APRICOT-GLAZED TURKEY WITH ONION AND SHALLOT GRAVY

Steps:

• For Glaze: Combine all ingredients in small saucepan and bring to boil.
• Reduce heat to medium-low and simmer until thickened and reduce to 1 1/4 cups, about 15 minutes.
• For Herb Butter: Blend all ingredients in small bowl.
• Set aside.
• For Onion Mixture: Melt butter in large skillet over medium heat.
• Add onions and shallots and sauté until very soft and light brown, about 20 minutes.
• Cover separately and chill.
• For Turkey: Place rack in lowest third of oven and preheat to 400° F.
• Pat turkey dry with paper towels.
• Season turkey cavity with salt and pepper.
• Place turkey on rack set in large roasting pan.
• Slide hand under skin of turkey breast to loosen skin.
• Spread half of herb butter over breast under skin.
• If stuffing turkey, spoon stuffing into main cavity.
• Place remaining herb butter in small saucepan.
• Stir over low heat until melted.
• Brush butter over outside of turkey.
• Tie legs together loosely to hold shape of turkey.
• Roast turkey 30 minutes.
• Reduce oven temperature to 325° F.
• Roast turkey 1 hour 30 minutes, basting occasionally with pan drippings.
• Tent turkey with heavy-duty foil; roast 45 minutes longer.
• Add onion mixture, 1 can broth, thyme and sage to pan.
• Roast 15 minutes.
• Bring glaze to simmer.
• Brush 1/2 cup glaze over turkey.
• Continue to roast turkey uncovered until meat thermometer inserted into thickest part of thigh registers 180° F.
• or until juices run clear when thickest part of thigh is pierced with skewer, brushing occasionally with glaze and adding more broth to pan if liquid evaporates, about 40 minutes longer for unstuffed turkey (about 1 hour 10 minutes longer for stuffed turkey).
• Place turkey on platter, tent with foil.
• Let stand 30 minutes.
• Reserve mixture in pan for gravy.
• For Gravy: Pour contents of roasting pan into strainer set over large bowl.
• Spoon fat from pan juices in bowl.
• Transfer onion mixture in strainer to blender.
• Add 1 cup pan juices to blender and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency.
• Transfer sauce to heavy large saucepan and bring to boil.
• Cook until color deepens, skimming off any foam, about 5 minutes.
• Season with salt and pepper.
• Serve turkey with gravy.

LENTILS WITH PORT-GLAZED SHALLOTS

Steps:

• Combine Port and small shallots in heavy medium saucepan. Simmer over medium heat until shallots are tender and Port glazes shallots, stirring occasionally, about 35 minutes. Set aside. (Can be prepared 8 hours ahead. Keep at room temperature.)
• Finely chop large shallot. Combine chopped shallot, drained lentils and 3 cups water in heavy large saucepan. Bring to boil. Reduce heat to medium-low. Cover sauce-pan and simmer until lentils are just tender, about 30 minutes.
• Rewarm Port mixture over medium-low heat. Stir oil and Port mixture into lentils. Season to taste with salt and pepper. Transfer lentils to bowl and serve.