Shallots with Raisins and Cider Vinegar - shallots

Method

• Preheat the oven to 375F (190C).
• Peel the shallots.
• Warm the olive oil and butter in a small roasting pan or ovenproof baking dish.
• Peel the garlic and slice it thinly, add to the butter, then put in the shallots and the thyme leaves, stripped from their stems.
• Add the cider vinegar, an equal amount of water, the raisins or golden raisins, and the muscovado sugar.
• 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.
• They should be soft enough to crush between your fingers and thumb.
• If they are browning too quickly, then cover with aluminum foil.