Caramelized Shallots

Recipe submitted by Anna Painter

Carmelized Shallots

A wonderful addition to a Thanksgiving buffet or any other fall or winter supper. This recipe appeared on smittenkitchen.com and was adapted from an Ina Garten recipe. (from Deb Perelman's smittenkitchen.com, adapted from Ina Garten/Barefoot Contessa)

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.

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.