Toss 1 pound small shallots, 1 tablespoon sugar, 2 tablespoons each chopped parsley and chives, and salt and pepper on a large piece of foil. Dot with butter and drizzle with red wine vinegar. Tightly seal into a flat packet; grill over indirect heat, flipping once, 45 minutes.
Photograph by Con Poulos
Recipe courtesy Food Network Magazine