Aegean-style shallots simmered whole with dried currants and lemon for a sweet-and-sour balance. Served cold, this olive oil dish adds a pleasant tangy note to the table.
Heat the olive oil in a pot. Add the peeled whole shallots and sauté, turning them gently, until lightly colored.
Add the dried currants, granulated sugar, salt, and water. Cover and simmer over low heat until the shallots are tender.
Stir in the lemon juice just before removing the pot from the heat and cook for a few minutes more.
Let the shallots cool, then rest them at room temperature or in the refrigerator. Serve cold.
For easier peeling, you can blanch the shallots in boiling water for a few seconds first. Allergen: This recipe contains no common allergens.
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