1kg shallots, peeled
25g butter or goose fat
salt and pepper
250ml red wine
arrange peeled shallots in a single layer in a shallow pan. Dot with butter or goose fat, and season.
cook over medium heat till browned. Sprinkle with sugar and cook until sugar disappears. Add the red wine, bring to the boil and cover. Bake in a low oven for about 15 minutes till tender.
it's worth mentioning that if you soak shallots in boiling water for about five minutes, they're *much* easier to peel