Name: Candied Shallots
Ingredients: 24 lg Shallots; 2 tb Melted butter; 1/3 c Red wine vinegar; 2 tb Dry red wine; 3 tb Sugar

This truth is a great mystery. Let it be enough to receive and believe it, and let us ever abstain from all attempts at explanation. It is childish folly to refuse assent to things that we do not understand. We are poor crawling worms of a day, and at our best, know little about God and eternity. Suffice it for us to receive the doctrine of the Trinity in Unity, with humility and reverence, and to ask no vain questions. Let us believe that no sinful soul could be saved without the work of all three Persons in the blessed Trinity, and let us rejoice that Father, Son, and Holy Spirit, who co-operated to make man, do always co-operate to save him. Here let us pause. We may receive practically what we cannot explain theoretically.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Italian	Vegetable	6	Servings

INGREDIENTS

24	lg	Shallots
2	tb	Melted butter
1/3	c	Red wine vinegar
2	tb	Dry red wine
3	tb	Sugar

INSTRUCTIONS

1. Cyt end off & peel shallots.Fit them tightly into low-sided,
heavy-bottomed pan. Add the remaining ingredients, and stir to thoroughly
coat the shallots.
2. Braised shallots over a very low heat, uncovered, for four hours or
until the shallots are soft and shiny, and the liquid has completely
evaporated. Note: If liquid evaporates before shallots are cooked, add a
little water. If shallots become soft before wine and vinegar evaporate,
pour off liquid, add 1 Tbs. butter and 1 Tbs. sugar and cook over med. heat
until coated with a syrupy glaze. Disturb shallots as little as possible,
as to keep them whole.
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From the <Micro Cookbook Collection of Italian Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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