Recipe Candied shallots

1. Peel the shallots then cut them into a neighborhood and cut them in 2.
2. Put 100 g of butter in a saucepan and 100 g of oil. 
3. Put the cut shallots in a bowl and mix them with thyme. 
4. Crush a clove of garlic, and add it to the mixture. 
5. Once the butter is melted, put the shallot/thyme mixture in the saucepan and cook for about 45 minutes, stirring often. Tip: When the butter is very sparkling, reduce the temperature and stir from time to time. 
6. Pour the preparation into your terrines Le Parfait Super and immediately proceed to heat treatment, 1 hour to 100 ° C. The conservation time is several months. 

Find all the steps of this recipe here in the replay of theBOCAL LIVE N ° 3 workshop.