Top | John Taboada

Shallots in Red Wine

(recipe, John Taboada)

primary-image, l


  1. 2 Tbsp. currants
  2. 1½ cups red wine (burgundy or zinfandel)
  3. 1½ lb. shallots
  4. 3 Tbsp. butter
  5. Salt and pepper
  6. 1 cup stock
  7. ⅓ tsp. finely grated lemon rind
  8. Chopped parsley


  1. Soak the currants in the red wine. Peel the shallots.
  2. Heat the butter in a sauté pan. Toss with the shallots and sauté until golden. Season to taste with salt and pepper.
  3. Add the currants, wine, stock, and lemon rind. Cook until the shallots are tender, 40 minutes to two hours.
  4. Sprinkle with the chopped parsley and serve warm.