Serve with turkey or chicken and wild rice tossed with fresh basil or parsley.

Braised Shallots with Balsamic Vinegar

3 tablespoons olive oil
4 cups (about 2 pounds) shallots, peeled
1/2 cup dry red wine
1/2 cup balsamic vinegar
1 tablespoon granulated sugar
1 tablespoon chopped fresh thyme
1/4 teaspoon cracked black pepper

1. Peel shallots. Set aside.
2. Heat the oil in a large skillet on medium-high heat. Add the shallots and toss to coat with the oil.
3. Add the wine and vinegar. Sprinkle sugar and thyme over all.
4. Bring to a boil. Reduce heat to medium low. Cover and braise the shallots 30 to 40 minutes or until tender.
5. Remove lid. Increase heat to high and bring to a boil. Continue boiling 3 to 4 minutes or until the liquid is reduced to a syrupy glaze.
6. Remove from heat, season with cracked pepper and serve.

Makes 8 servings.

Recipe provided courtesy of www.butterball.com.