Braised Shallot Confit

Very delicious! I used four large onions (about 600g total), cut into rings, instead of the shallots. After the cooking time given in the recipe, they weren't cooked through yet, so I added a little extra wine and cooked them another half hour or so.

We filled three tartlets made with Ottolenghi's shortcrust pastry with the onions to serve as an appetizer; this was nice but not terribly exciting. The remainder (just enough to fill a fourth tartlet, if we had wanted that) we served with the West Country Pot-roast Chicken with Apples and Cider.