Shallots with Raisins and Cider Vinegar

• shallots 30
• olive oil 2 tablespoons
• butter a thick slice
• a clove of garlic
• thyme 4 bushy sprigs
• cider vinegar 3 tablespoons
• raisins or golden raisins 2 tablespoons
• light muscovado sugar 2 tablespoons

1. Preheat the oven to 375F (190C).
2. Peel the shallots.
3. Warm the olive oil and butter in a small roasting pan or ovenproof baking dish.
4. Peel the garlic and slice it thinly, add to the butter, then put in the shallots and the thyme leaves, stripped from their stems.
5. Add the cider vinegar, an equal amount of water, the raisins or golden raisins, and the muscovado sugar.
6. Season with salt and black pepper and bake for forty to fifty minutes, stirring once or twice, until the shallots are sticky and sweet-sour.
7. They should be soft enough to crush between your fingers and thumb.
8. If they are browning too quickly, then cover with aluminum foil.

shallots, olive oil, butter, garlic, thyme, vinegar, raisins, muscovado sugar

Taken from www.epicurious.com/recipes/food/views/shallots-with-raisins-and-cider-vinegar-381602 (may not work)