Shallots with Raisins and Cider Vinegar

Name: Shallots with Raisins and Cider Vinegar
Yield: enough for 4 as a side dish
Ingredients: 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

December 14, 2011

I have eaten these onions, at once caramel sweet and pickle sour, with bread and cheese, and that is really what I meant them for. But they also make a sticky accompaniment for a roast—maybe a fillet of lamb or pork—and are good on the side with cold roast beef, kept pink and sweet. I serve them warm rather than hot or chilled.

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