Balsamic-Roasted Shallots

• 1 pound shallots
• 2 tablespoons olive oil
• 1 tablespoon plus 2 teaspoons brown sugar
• A three-finger pinch of salt
• 1 tablespoon thyme, finely chopped, plus a few whole sprigs
• 2 tablespoons sherry
• 1 tablespoon plus 2 teaspoons balsamic vinegar

1. Heat oven to 400u0b0 F.
2. 2. Put olive oil in an ovenproof skillet. (Alternatively, you can brown the shallots in whatever pan you like, and then transfer them into a baking dish).
3. 3. Add the brown sugar, mix to just combine, then add shallots, cut-side down if you've halved any. Brown over medium heat for 10 minutes, flipping once halfway through, or as soon as a beautiful brown crust has developed on the first side.
4. 4. Take the pan off of the heat, and add everything else -- salt, thyme, sherry, vinegar -- shake the pan a bit, and then cover with foil and roast in the oven until completely cooked through. Depending on the size of your shallots, this can take anywhere from 25 to 40 minutes -- test with a knife every 5 minutes beginning at the 25-minute mark.
5. 5. Serve warm.

shallots, olive oil, brown sugar, threefinger, thyme, sherry, balsamic vinegar

Taken from www.epicurious.com/recipes/member/views/balsamic-roasted-shallots-52618731 (may not work)