These sweet and saucy shallots are your best answer to an effortless, plan-way-ahead side.
3 Tbsp. sherry vinegar or red wine vinegar2 red Fresno chiles, halved lengthwise, seeds removedPreheat oven to 400°. Heat butter in a large skillet over medium, swirling until foaming subsides. Arrange shallots in a single layer in skillet, flat or cut side down where possible. Season well with salt and cook, undisturbed, until deep golden brown underneath, about 5 minutes. Turn and cook until deep golden brown on the other side, about 5 minutes.
Add vinegar and 1 cup water, then add thyme sprigs, chiles, and sugar and swirl skillet to combine. Bring liquid to a boil; reduce heat so liquid is at a simmer.
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