Caramelized Shallots and Walnuts ¼ cup margarine2 pounds shallots, peeled½ teaspoon salt1 cup walnut halves 1 cup vin santo or other Italian or dessert wine such as port5 thyme sprigsMelt margarine in a large sauté pan over medium heat. Add shallots and sprinkle with salt. Cook shallots until well browned all over, about 20 minutes.Add walnuts, vin santo, and thyme. Bring to a boil, then simmer, covered until shallots are tender about 5 minutes.Uncover, increase heat to medium-high and cook until liquid is almost completely evaporated. Serve warm.
London broil with caramelized shallots and walnuts
The marinade on this meat is complimented by the sweeter topping of caramelized shallots and walnuts.
Caramelized Shallots and Walnuts ¼ cup margarine2 pounds shallots, peeled½ teaspoon salt1 cup walnut halves 1 cup vin santo or other Italian or dessert wine such as port5 thyme sprigsMelt margarine in a large sauté pan over medium heat. Add shallots and sprinkle with salt. Cook shallots until well browned all over, about 20 minutes.Add walnuts, vin santo, and thyme. Bring to a boil, then simmer, covered until shallots are tender about 5 minutes.Uncover, increase heat to medium-high and cook until liquid is almost completely evaporated. Serve warm.