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from "Plats du Jour" Crisp and tangy, these add a bracing -- not sharp -- note to salads and sandwiches and make the most of a summer shallot haul.


  • 2 cups shallots sliced
  • 1 1/2 cups red wine vinegar
  • 1/2 cup sugar
  • 1/2 tablespoon salt
  • 1 sprig fresh thyme
  • 1 bay leaf


  • In a saucepan, combine the wine vinegar, sugar, and salt. Bring to a boil, stirring to dissolve the sugar.
  • Add the thyme, bay leaf and shallots and stir to coat evenly. Cook briskly for exactly 1 minute over high heat and remove from the heat.
  • Allow the mixture to stand until it cools to room temperature. Transfer to a sealed container and refrigerate for up to 2 days.