Caramelized Shallots

By zoniesis

Ingredients

• 6 T. (¾ stick) unsalted butter
• 2 pounds fresh shallots, peeled, with roots intact
• 3 T. sugar
• 3 T. good red wine vinegar
• ½ tsp. kosher salt
• ¼ tsp. freshly ground black pepper
• 2 T. chopped fresh flat-leaf parsley

Preparation

Step 1

Preheat the oven to 400 degrees F.
Melt the butter in a 12-inch ovenproof 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.