Braised Shallots with Balsamic Vinegar

Peel shallots. Set aside.

Heat the oil in a large skillet on medium-high heat. Add the shallots and toss to coat with the oil.

Add the wine and vinegar. Sprinkle sugar and thyme over all.

Bring to a boil. Reduce heat to medium low. Cover and braise the shallots 30 to 40 minutes or until tender.

Remove lid. Increase heat to high and bring to a boil. Continue boiling 3 to 4 minutes or until the liquid is reduced to a syrupy glaze.

Remove from heat, season with cracked pepper and serve.