Name: Caramel-Braised Shallots with Black Pepper
Total time: 55 min
Ingredients: 1/2 cup water; 1/3 cup granulated sugar; 2 tablespoons light corn syrup; 1 1/2 cups chicken broth; 2 tablespoons unsalted butter; 1 1/2 pounds small shallots , peeled; 1 teaspoon minced fresh thyme; Salt and pepper; 1/3 cup red wine vinegar; 2 tablespoons chopped fresh parsley

Why This Recipe Works

Caramel strikes fear even in experienced cooks. Why? It's notorious for burning, turning gritty, or simply cooking unevenly. We worked through every variable and question we had to come up with an easy method that anyone can master. The highlights: We cook the sugar with water and corn syrup, which helps the sugar dissolve and melt evenly and prevents crystallization, respectively. We use two heat levels, starting the sugar mixture over medium-high heat so that it melts quickly and then reducing the heat to low to provide a wider window for nailing the temperature. And we use two basic but key pieces of equipment: a heavy skillet, which cooks the sugar evenly, and an instant-read thermometer, which is the fastest and most reliable way to assess the caramel's doneness. Once the caramel reaches between 365 and 375 degrees, we stir in chicken broth and butter to create a sweet-savory braising liquid for the shallots. We season the shallots with pepper, thyme, and a splash of red wine vinegar, which brightens the sauce.

Before You Begin

For the best results, we recommend buying shallots that measure 1½ to 2 inches long and 1½ inches in diameter for this recipe. Halve large shallots through the root end so that the root keeps each half intact. Serve the braised shallots alongside roasted or grilled meats, or chop them to use as a spread for sandwiches or burgers. Laurent du Clos Red Wine Vinegar is the test kitchen's favorite.

Instructions

Bring water, sugar, and corn syrup to boil in 10-inch skillet over medium-high heat. Cook, without stirring, until sugar at edges of skillet is straw-colored, 5 to 8 minutes. Reduce heat to medium-low and cook, swirling skillet occasionally, until mixture is dark amber and registers between 365 and 375 degrees, 1 to 3 minutes.

Off heat, quickly but carefully stir in broth and butter (mixture will bubble and steam). Stir in shallots, thyme, 1 teaspoon pepper, and ½ teaspoon salt. (Salt does not need to be fully dissolved.) Return skillet to heat and bring to boil. Reduce heat to medium, cover, and cook until shallots are tender, 12 to 14 minutes.

Uncover and gently boil until sauce has consistency of maple syrup, 9 to 12 minutes. Add vinegar and continue to cook, swirling occasionally, until sauce has returned to consistency of maple syrup, 3 to 5 minutes longer. Off heat, stir in parsley and season with salt and pepper to taste. Serve.