A rich caramel-vinegar sauce makes these shallots an exclamation point on the plate. The sauce can be made and the shallots prepped well in advance (see Make-Ahead Tips, below), making this a great side dish for Thanksgiving.
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Make Ahead Tips
The caramel-vinegar sauce can be made up to 2 weeks ahead. Pour into a jar or other container, cover, and store at room temperature.
The shallots can be trimmed, peeled, and cut up to 3 days ahead, Wrap them in barely damp paper towels and refrigerate in a zip-top bag.
This recipe has recently become one of our Christmas dinner dishes. We think it is interesting and delicious and well worth the time.
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