CHEF JEFF — ONE BYTE AT A TIME: Caramelized ShallotsThis marmalade is great over toasted bread.
By: Herald Staff Report,
This marmalade is great over toasted bread.
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.