INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350 degrees. Peel the papery skin off the
shallots, being careful to leave them as whole as possible. Put the
butter into a saute pan over medium heat until it begins to bubble.
Add the shallots, shaking the pan to coat them with butter, and brown
on all sides until nicely caramelized to a rich, golden-brown color.
This will take about 6 to 8 minutes. Sprinkle with the sugar, add the
salt, pepper, and stock, and bring to a boil. Pour the contents of
the saute pan into a casserole or baking dish. Place into the oven
for 20 minutes. Check after 10 minutes to stir the contents of the
dish and to ensure that the liquid has not evaporated. If it has, add
several tablespoons of water to keep the dish moist until the
shallots have cooked completely. After the shallots have roasted for
20 minutes, the liquid will have evaporated and the shallots should
be caramelized to a rich dark golden-brown color and should be tender
when pierced with a knife. This recipe yields 6 to 8 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1B01 broadcast 05-04-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
05-10-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.

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