Shallots with Raisins and Cider Vinegar

1. 1

   Preheat the oven to 375F (190C).

2. 2

   Peel the shallots.

3. 3

   Warm the olive oil and butter in a small roasting pan or ovenproof baking dish.

4. 4

   Peel the garlic and slice it thinly, add to the butter, then put in the shallots and the thyme leaves, stripped from their stems.

5. 5

   Add the cider vinegar, an equal amount of water, the raisins or golden raisins, and the muscovado sugar.

6. 6

   Season with salt and black pepper and bake for forty to fifty minutes, stirring once or twice, until the shallots are sticky and sweet-sour.

7. 7

   They should be soft enough to crush between your fingers and thumb.

8. 8

   If they are browning too quickly, then cover with aluminum foil.

No additional tips available.