Caramelized Shallots

1. 1

   Melt the butter with the oil in a medium saute pan over medium heat.

2. 2

   Add the shallots and cook, stirring occasionally, until softened and golden brown, 20 to 25 minutes.

3. 3

   Add the sugar and vinegar and cook until the mixture thickens and becomes jamlike, about 15 minutes.

4. 4

   If the mixture becomes too thick to spread, stir in a tablespoon or so of water.

5. 5

   Add the thyme and season with salt and pepper.

6. 6

   Remove and let cool to room temperature.

7. 7

   The marmalade will keep for 2 days in a tightly sealed container in the refrigerator.

8. 8

   Bring to room temperature before serving.

No additional tips available.