Shallot-Cherry Confit

1. 1

   1. Melt butter in a medium saucepan over medium low heat. Add shallots, onion, cherries and thyme. Cover and cook until shallots and onion begin go caramelize, 12-14 minutes. Stir in sugar and continue to cook covered until shallots and onions are caramelized 10-12 minutes.

2. 2

   2. Add vinegar and 1/4 cup warm water. Cook uncovered, stirring occasionally until the liquid is evaporated and mixture is deep brown, about 1 hour. Season with salt and pepper. Serve at room temperature. Confit can be refrigerated in an airtight container up to 1 week.

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