Caramalized Shallots

Vegetables: 
Servings: 
6
Ingredients: 
6 tablespoons (3/4 stick) unsalted butter
2 pounds fresh shallots, peeled, with roots intact
3 tablespoons sugar
3 tablespoons (good) red wine vinegar
1/2 teaspoon kosher salt
1/4 fresh ground black pepper
2 tablespoons chopped fresh flat-leaf italian parsley
Directions: 

A great twist on a traditional dish!

Preheat the oven to 400 degrees F.

Melt the butter in a 12-inch ovenproof (If you have no ovenproof, it works to start this dish in your frying pan then scrape the shallots and sauce into a baking dish when it’s ready to go in the oven.) saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.

Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season, to taste, sprinkle with parsley, and serve hot.

(adapted from Smitten Kitchen)