Balsamic-Roasted Shallot Sauce - cooking recipe

Ingredients

2 tablespoons butter
1 tablespoon olive oil
2 teaspoons rosemary
1 cup chicken stock or 1 cup vegetable stock
1/4 cup onion (finely chopped)
3 large shallots
1/2 cup red wine
1/4 cup balsamic vinegar
10 peppercorns

Preparation

Preheat oven to 350. Drizzle olive oil and half the rosemary over peeled shallots and place in a baking dish. Roast for 30 minutes at this temperature.
Increase oven temperature to 400 and roast for an additional twenty minutes. Remove from oven and allow to cool.
Melt butter in a saucepan and saute onion and remaining rosemary until soft.
Add red wine and cook on a low boil, allowing liquid to reduce, about eight minutes.
Add chicken stock and continue to cook on a low boil while the liquid contiunes to reduce
Slice roasted shallots and add to sauce. Add the peppercorns and the balsamic vinegar and allow to reduce until sauce thickens.
Pour over roasted meats or pasta.