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Although humble, you will be pleasantly surprised that these glazed shallots will be a totally winning dish. Ensure you make enough, as second helpings will be guaranteed. The natural sweetness of the shallots will be enhanced by the cider vinegar, bourbon and maple syrup. They must be peeled prior to cooking and the trick is to blanch them in boiling water for less than a minute, as it will make them easier to peel. Cipollini onions can also be a great substitute.

 2½ pounds of shallots, peeled, left whole or cut in half

2/3 cup of apple cider vinegar

3 TBSP unsalted butter

¼ cup of bourbon

¼ cup of maple syrup

1 TSP fresh thyme — chopped

Salt and fresh cracked pepper

 Place shallots in a skillet with high sides. Add the butter, bourbon, cider vinegar, maple syrup, thyme, 2 cups of water, salt and pepper and bring toa boil. Reduce heat to a simmer, covering the skillet (add a little water a few times if needed so they don’t dry out) until the shallots have caramelized and are tender about 25 to 30 minutes. Shake pan often.

 Uncover until the liquid begins to evaporate and shallots begin to brown, about 5 minutes, swirling the pan often, adding about 1 or 2 TBPS of water to deglaze the pan.

 Finish with some chopped fresh thyme, adjust seasonings and serve hot.