Instructions: Heat the oil in a large, heavy-based frying pan and add the shallots in one layer. Cook them over a very low heat until they are tender - 15 to 20 minutes, depending on size. Shake the pan to prevent them sticking, from time to time.

Raise the heat and add the wine. Let it reduce to just a glaze by fast boiling.

When the wine has all but evaporated, add the balsamic vinegar, and season with salt and pepper. To heighten the sweet flavour, add 1 tsp sugar before serving.

[] A person in England made this lovely site, and I dont want to change her spelling. Besides, it IS their language, after all!!!

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