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.