Braised Shallots with Balsamic Vinegar

Serve with turkey and wild rice tossed with fresh basil or parsley.

Ingredients

• 3 tablespoons olive oil
• 4 cups (about 2 pounds) shallots, peeled
• 1/2 cup dry red wine
• 1/2 cup balsamic vinegar
• 1 tablespoon granulated sugar
• 1 tablespoon chopped fresh thyme
• 1/4 teaspoon cracked black pepper

Directions

1. Peel shallots. Set aside.

2. Heat the oil in a large skillet on medium-high heat. Add the shallots and toss to coat with the oil.

3. Add the wine and vinegar. Sprinkle sugar and thyme over all.

4. Bring to a boil. Reduce heat to medium low. Cover and braise the shallots 30 to 40 minutes or until tender.

5. Remove lid. Increase heat to high and bring to a boil. Continue boiling 3 to 4 minutes or until the liquid is reduced to a syrupy glaze.

6. Remove from heat, season with cracked pepper and serve.