Goat Cheese With Shallot-Cassis Marmalade

• 2 tablespoons unsalted butter
• 3 cups peeled and thinly sliced shallots
• 1 teaspoon salt
• 5 sprigs fresh thyme
• 2 tablespoons sherry vinegar
• 4 tablespoons creme de cassis
• 1/4 cup red currants, fresh or frozen, or 2 tablespoons red currant jam
• 1 round Chaource or Chevrot (or any other goat cheese that has a rind but is still soft inside)
• 1 baguette or loaf country bread

1. Melt the butter in a large saute pan and spread the shallots over the bottom.
2. Sprinkle with salt.
3. With the heat on low, allow the shallots to caramelize.
4. It will take about 30 minutes, and you will need to stir from time to time so the shallots don't burn.
5. In the meantime, pull the leaves from the thyme.
6. Stir the thyme into the shallots, then scrape the shallots into a bowl.
7. Place the pan back on the stove, add the vinegar and over medium-high heat stir to deglaze the pan.
8. Pour the contents of the pan over the shallots and stir to mix.
9. Add the creme de cassis, a little at a time, to taste.
10. Allow the shallots to cool, then stir in the currants.
11. Refrigerate.
12. An hour before serving, set the cheese and shallots out to warm to room temperature.
13. Slice a baguette or some country bread and serve the cheese with the bread and a large spoonful of the shallot marmalade on each plate.

unsalted butter, shallots, salt, thyme, sherry vinegar, creme de cassis, red currants, chaource, baguette

Taken from cooking.nytimes.com/recipes/8929 (may not work)