3 tablespoons unsalted butter
1 pound fresh shallots, peeled, with roots intact
4 1/2 teaspoons sugar
4 1/2 teaspoons good red wine vinegar
1/4 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley (optional)
Melt the butter in a 12-inch ovenproof* sauté 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.
* If yours, like mine, is not ovenproof, it works to start this dish in your frying pan then scrape the shallots and sauce into a baking dish when it’s ready to go in the oven.