Caramelized Challots

• 6 tablespoons (3/4 stick) unsalted butter
• 2 pounds fresh shallots, peeled, with roots intact (See note)
• 3 tablespoons sugar
• 3 tablespoons good red wine vinegar (Cabernet Sauvignon red wine vinegar from Williams-Sonoma.)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley

1. Preheat oven to 400 degrees.
2. Melt 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.
3. 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, sprinlke with parsley, and serve hot.
4. Note:
5. To peel shallots easily, drop them into a pot of boiling water for less than 1 minute. Drain, then remove the skins.

butter, fresh shallots, sugar, good red wine vinegar, kosher salt, freshly ground black pepper, flatleaf

Taken from www.epicurious.com/recipes/member/views/caramelized-challots-1246238 (may not work)