Preparation

• Combine the sugar and 1/4 cup water in a 3-quart saucepan. Bring to a boil over high heat, swirling the pan from time to time, until the syrup is an even amber color, 4 to 6 minutes. (Don’t take the caramel too far because it will be cooked again.)
• Carefully pour in the vinegar; the mixture will bubble and hiss. Whisk until the mixture is liquid again. Adjust the heat to maintain a simmer and cook until reduced to about 1/2 cup, 5 to 8 minutes more. Let the sauce cool.

• Trim and peel the shallots. Cut any large shallots so that the pieces are roughly the same size (some variation is OK).

• Heat the oven to 400°F. In a 9×13-inch baking dish, toss the shallots with the oil, rosemary, thyme, 1 tsp. salt, and 1/2 tsp. pepper. Roast until tender and starting to brown around the edges, about 35 minutes.
• 从烤箱中取出盘子，在酱汁中刮擦，然后搅拌涂层。将盘子放回烤箱中，煮10到15分钟，在此期间搅拌一次，将酱汁注入酱汁。此时，酱汁会很薄，但是随着菜会冷却，酱汁会变稠。让稍微冷却，然后调味盐和胡椒粉。在温暖或室温下服务。

Make Ahead Tips

The caramel-vinegar sauce can be made up to 2 weeks ahead. Pour into a jar or other container, cover, and store at room temperature.

葱可以修剪，剥皮并提前3天，将它们包裹在几乎湿的纸巾中，然后在拉链袋中冷藏。