Serve alongside a salad, chicken, lamb... whatever you like. These shallots are phenomenal. If you're an onion lover like me, you might not even bother to pair them with anything!
|6 T||butter (unsalted)|
|2 lb||shallots (peeled, with roots intact)|
|3 T||red wine vinegar|
|1⁄2 t||kosher salt|
|2 T||parsley (fresh, flat-leaf, chopped)|
Preheat oven to 400 degrees.
Pull out a 12-inch ovenproof sauce/fry pan. If you don't have such a pan, start the shallots in a frying pan and then transfer to a baking dish when it's time to put it in the oven. Melt the butter in the saucepan of choice over medium heat. Once melted, add the shallots and sugar. Toss to coat. Cook over medium heat for about 10 minutes, tossing occasionally, until shallots start to brown. At this point, add the vinegar, salt, and pepper. Toss well!
Place shallots in the oven (transferring the shallots to a baking dish if necessary) and roast for 15-30 minutes, until the shallots are tender. Season with salt and pepper to taste. Serve hot, sprinkled with parsley.