CHEF JEFF — ONE BYTE AT A TIME: Caramelized Shallots

This marmalade is great over toasted bread.

Caramelized Shallots

1 tablespoon butter

1 tablespoon olive oil

8 large shallots, thinly sliced

2 tablespoons light brown sugar

½ cup red wine vinegar

2 teaspoons finely chopped fresh thyme

Kosher salt, black pepper

Melt butter with oil in a saute pan over medium heat. Add shallots and cook, stirring occasionally, until softened and golden brown, 20-25 minutes.

Add sugar and vinegar; cook until the mixture becomes jam-like, about 15 minutes. (If it gets too thick, stir in a tablespoon or so of water.)

Add thyme and season with salt and pepper. Let cool to room temperature.

Note: Will keep for 2 days in a tightly sealed container in the refrigerator.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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