Caramelized Shallots

Directions

1. 1
   Melt the butter with the oil in a medium saute pan over medium heat.
2. 2
   Add the shallots and cook, stirring occasionally, until softened and golden brown, 20 to 25 minutes.
3. 3
   Add the sugar and vinegar and cook until the mixture thickens and becomes jamlike, about 15 minutes.
4. 4
   If the mixture becomes too thick to spread, stir in a tablespoon or so of water.
5. 5
   Add the thyme and season with salt and pepper.
6. 6
   Remove and let cool to room temperature.
7. 7
   The marmalade will keep for 2 days in a tightly sealed container in the refrigerator.
8. 8
   Bring to room temperature before serving.