Caramelized Shallots

Caramelized Shallots

You may not think of serving shallots as a vegetable, but they ar more flavorful and delicate than boiling onions.  It's a perfect accompaniment for an evryday roast chicken, but special enough to serve on a holiday with a stanfing rib roast.  You can peel the shallots in advance and then just give them a quick saute and throw them into the oven before dinner.
Serves 6


Ingredients:
6 tablespoons unsalted butter
2  pounds fresh shallots
5 tablespoons sugar
3 tablespoons good red wne vinegar
1/2 teaspoon kosher salt
1/4 freshly ground black pepper
2 tablespoons chopped fresh flat leaf parsley

Directions:
Preheat oven to 400*F degrees.

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 occsionally, 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 20 minutes, depending on the size of the shallots, until they are tender.  

Season to taste, psrinkle with parsley and serve hot.