Glazed Shallots

• 1 tablespoon olive oil
• 1 pound small shallots (about 12), peeled (stem ends left intact), halved lengthwise if large
• 1 3/4 cups water
• 1 teaspoon finely grated orange zest, plus 1/2 cup juice (from about 2 oranges)
• 1/2 cup apple-cider vinegar
• 3 tablespoons light-brown sugar
• Coarse salt and freshly ground pepper

1. In a large skillet, heat oil over medium-high.
2. Add shallots, and cook, stirring frequently, until lightly browned, about 5 minutes.
3. Add the water, orange zest and juice, vinegar, and brown sugar; season with salt and pepper.
4. Bring to a boil, and cook over medium heat until shallots are tender when pierced with the tip of a sharp knife and liquid is syrupy, 35 to 40 minutes.
5. (Raise heat to high for a few minutes if shallots are tender but not quite glazed.)
6. Serve hot.

olive oil, shallots, water, orange zest, applecider vinegar, lightbrown sugar, salt

Taken from www.epicurious.com/recipes/food/views/glazed-shallots-388030 (may not work)