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 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- Preheat the oven to 400 degrees F.
Directions
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.
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By Willow Brook Cooks
Northern NJ
on February 03, 2012
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Easy to make and a terrific accompaniment to beef or chicken--or really anything else! Tasty, savory, low maintenance. Choose smaller, uniformly sized shallots and the dish becomes a simple yet elegant addition to a company menu.
By cookin4sweets
on November 13, 2011
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In one word..AMAZING!!! Serve it with your favorite roast! Makes it extra-special. I served with my rib roast and elegant mashed potatoes. Melt in your mouth! Thank you Ina!
By TuscanFoodie
West Chester, PA
on December 19, 2010
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These are just incredible. I always make them for my BIL's prime rib, and today I'm making them with Hot and Sweet Pork Tenderloin, along with roasted carrots.
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