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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I clipped this from the Montreal Gazette a few weeks ago, and want to post it here for safe keeping. Ingredients:
1 tablespoon butter |
1 tablespoon olive oil |
8 large shallots, thinly sliced |
2 tablespoons light muscovado sugar |
1/2 cup red wine vinegar |
2 teaspoons thyme, finely chopped |
kosher salt and black pepper |
Directions:
1. On medium heat, melt the butter with the oil in a saute pan. Add the shallots and cook, stirring occasionally, until softened and golden brown, about 20-25 minutes.
2. Add sugar and vinegar and cook until the mixture becomes jam-like, about 15 minutes (if it gets too thick, stir in a tablespoon of water).
3. Season with thyme, salt and pepper. Let cool to room temperature. It will keep for a couple of days in a tightly sealed container in the refrigerator.
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