Caramelized Shallots
Recipe information
Yield
Makes enough for 12 slices baguette
Ingredients
1 tablespoon unsalted butter
1 tablespoon olive oil
8 large shallots, thinly sliced
2 tablespoons light muscovado sugar
1/2 cup red wine vinegar
2 teaspoons finely chopped fresh thyme
Kosher salt and freshly ground black pepper
Preparation
Step 1
Melt the butter with the oil in a medium sauté pan over medium heat. Add the shallots and cook, stirring occasionally, until softened and golden brown, 20 to 25 minutes.
Step 2
Add the sugar and vinegar and cook until the mixture thickens and becomes jamlike, about 15 minutes. If the mixture becomes too thick to spread, stir in a tablespoon or so of water.
Step 3
Add the thyme and season with salt and pepper. Remove and let cool to room temperature. The marmalade will keep for 2 days in a tightly sealed container in the refrigerator. Bring to room temperature before serving.
Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter
BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.
