Cebollitas en Adobo De Jerez – Shallots in Sherry Marinade

Remove the skin from the shallots. Heat the olive oil in a wide frying pan and sauté the shallots until light brown. Add the sherry vinegar and sherry. Add the thyme sprig, clove, chili pepper, salt, bay leaf spice, peppercorns and sugar. Bring everything to a boil and simmer the shallots for half an hour on low heat with the lid closed. Cool completely in the broth.

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