2.25 lbs of shallots, peeled and cut into half and large ones in quarters
6 cloves of garlic
3 sprigs or fresh rosemary
3 sprigs of fresh thyme
1 tbsp of raw sugar
6 tbsp of olive oil
2 tbsp of balsamic vinegar
Salt and black pepper to taste
Preheat the oven to 400 degrees.
In a large bowl toss together the shallots, garlic, rosemary, thyme, raw sugar, olive oil, and balsamic vinegar. Season with the salt and pepper and toss (mix well).
Place items in an oven proof dish with cover. Cover the items and bake for 20 minutes. Pull it out, stir well and place back in the oven uncovered for another 30 minutes, stirring every 10 minutes. After 30 minutes, most of the liquids should have reduced to a nice glaze.
Transfer the items into a serving dish. When served hot, it makes an excellent relish for steak or chicken. When served cold, it complements cheese and crackers.
I’ve also added it to scrambled eggs and fried potatoes as well. I hope you will enjoy it as much as I do.