Roasted Shallots with Sweet-and-Sour Sauce

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¿Cómo hacer Roasted Shallots with Sweet-and-Sour Sauce?

Ingredientes de Roasted Shallots with Sweet-and-Sour Sauce

3/4 cup granulated sugar
3/4 cup sherry vinegar
2-1/2 lb. small shallots
1 Tbs. extra-virgin olive oil
1 Tbs. chopped fresh rosemary leaves
1 tsp. chopped fresh thyme leaves
Kosher salt and freshly ground black pepper

Resumen de Preparación

A continuación un breve resumen para la preparación de Roasted Shallots with Sweet-and-Sour Sauce.

Combine the sugar and 1/4 cup water in a 3-quart saucepan. Bring to a boil over high heat, swirling the pan from time to time, until the syrup is an even amber color, 4 to 6 minutes. (Don’t take the caramel too far because it will be cooked again.)

Carefully pour in the vinegar; the mixture will bubble and hiss. Whisk until the mixture is liquid again. Adjust the heat to maintain a simmer and cook until reduced to about 1/2 cup, 5 to 8 minutes more. Let the sauce cool.

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