Total Time
50mins
Prep 10 mins
Cook 40 mins

I clipped this from the Montreal Gazette a few weeks ago, and want to post it here for safe keeping.

Ingredients Nutrition

Directions

  1. On medium heat, melt the butter with the oil in a saute pan. Add the shallots and cook, stirring occasionally, until softened and golden brown, about 20-25 minutes.
  2. Add sugar and vinegar and cook until the mixture becomes jam-like, about 15 minutes (if it gets too thick, stir in a tablespoon of water).
  3. Season with thyme, salt and pepper. Let cool to room temperature. It will keep for a couple of days in a tightly sealed container in the refrigerator.