This recipe is from The Balthazar Cookbook. The famous Soho restaurant that turns out great food all day and night. These are simple to prepare and good with grilled steak, next time I’m going to try them on a hamburger. I’ve baked sliced onions with balsamic vinegar in the oven but the shallots cooked in the reducing vinegars on top of the stove is much easier to prepare.
8 shallots, sliced into rings
3 tablespoons sugar
3 tablespoons light brown sugar
3/4 cup sherry vinegar
3/4 cup champagne vinegar
Combine all the ingredients in a small saucepan and simmer for 45 minutes, or until the vinegars have been reduced almost entirely and all that remains is dark and syrupy. Can be stored covered in the refrigerator for up to 2 weeks. Makes 1 cup.