Whole-Grain Bread with Cheese and Candied Shallots

• 3 tablespoons extra-virgin olive oil
• 1 pound shallots, thinly sliced
• Coarse salt
• 1 tablespoon pure maple syrup
• 1/2 teaspoon balsamic vinegar
• Freshly ground pepper
• Soft, mild cheese, such as farmer cheese or goat cheese, for serving
• Sliced whole-grain bread, for serving
• Thyme leaves, for garnish

1. Heat the oil in a medium skillet over medium-high heat.
2. Add the shallots and a pinch of salt.
3. Cook, stirring often, until the shallots have softened and browned, about 20 minutes.
4. Reduce the heat to medium-low, and stir in the maple syrup and vinegar.
5. Cook 2 minutes, then season with salt and pepper.
6. Candied shallots can be refrigerated in an airtight container up to 1 week; bring to room temperature before serving.
7. To serve, spread cheese onto bread slices; top with the candied shallots, and garnish with thyme leaves.

extravirgin olive oil, shallots, salt, maple syrup, balsamic vinegar, freshly ground pepper, mild cheese, bread, thyme

Taken from www.epicurious.com/recipes/food/views/whole-grain-bread-with-cheese-and-candied-shallots-393399 (may not work)