Ingredients

serves 8

　　3 tablespoons extra-virgin olive oil

　　1 pound shallots, thinly sliced

　　Coarse salt

　　1 tablespoon pure maple syrup

　　1/2 teaspoon balsamic vinegar

　　Freshly ground pepper

　　Soft, mild cheese, such as farmer cheese or goat cheese, for serving

　　Sliced whole-grain bread, for serving

　　Thyme leaves, for garnish

　　

Step 1

Heat the oil in a medium skillet over medium-high heat. Add the shallots and a pinch of salt. Cook, stirring often, until the shallots have softened and browned, about 20 minutes.

　　

Step 2

Reduce the heat to medium-low, and stir in the maple syrup and vinegar. Cook 2 minutes, then season with salt and pepper. Candied shallots can be refrigerated in an airtight container up to 1 week; bring to room temperature before serving. To serve, spread cheese onto bread slices; top with the candied shallots, and garnish with thyme leaves.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.