Step 1

Heat oil and butter in a heavy-based frying pan with a lid over medium heat. Add shallots, bay leaf and rosemary and stir for 5 minutes or until golden.

Step 2

Stir in wine, port and sugar. Bring to boil. Season. Reduce heat to low. Cook, covered, stirring occasionally, for 30 minutes or until shallots are tender.

Step 3

Increase heat to medium. Cook shallots, uncovered, stirring often, for 12 minutes or until liquid has almost evaporated and shallots are sticky.