1. Peel and cut the shallots into quarters lengthwise; blanch them for 2 minutes in boiling water; drain. 
2. In a cocotte, cook the shallots slowly over low heat with the oil, salt, sugar and thyme until soft. 
3. Cover and finish cooking in a low oven for 30 minutes. 
4. Remove from the oven; stir to release any juices from the sides of the pot; cover. 
5. Cut the lemon into quarters, remove the white pith and dice the peel finely; blanch in water, beginning with cold water. 
6. Boil for 2 minutes, drain and repeat the process; drain, dry in a cloth and add the lemon to the shallot marmalade. 
7. Correct the seasoning with salt and pepper. Serve warm or cold. 

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Collaboration: Canetti Conseil. Photo: Christian Adam. Stylist : Catherine Nicolas.