Up in Michigan, I made a great Balsamic Vin. by making confit of minced shallots and garlic. Just take the shallots and garlic and slowly sweat them over med-low heat in a good amout of olive oil (almost like simmering them, you want A LOT of oil). Once the shallots and garlic start to caramelize a bit, remove from the heat and let cool. Add in some good balsamic vinegar (to taste, but a 2 : 1 ratio of oil : vinegar is standard). We couldn't get enough of that stuff at work.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!