- Difficulty: Easy
- Serves: 6
- Nutritional Information Per Serving: Calories 237, Total Fat 12 g, Saturated Fat 7 g, Carbohydrates 32 g, Dietary Fiber 5 g, Sugars 18 g, Protein 4 g, Cholesterol 31 mg, Sodium 178 mg
- Total Time: 45 minutes
- Preparation: 5 minutes
- Cooking: 40 minutes
Ingredients
- 6 tablespoons (3/4 stick) unsalted butter
- 2 pounds fresh shallots, peeled but with roots left on
- 3 tablespoons granulated sugar
- 3 tablespoons quality red wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- Preheat your oven to 400F (200C) for perfectly caramelized results.
- In a 12-inch oven-safe saut pan, melt the butter over medium heat. Add shallots and sugar, tossing to coat evenly. Saut for about 10 minutes, stirring occasionally, until they start to turn golden and fragrant.
- Stir in red wine vinegar, kosher salt, and black pepper; toss everything together for irresistible flavor.
- Slide the pan into the oven and roast for 15 to 30 minutes (depending on shallot size), until tender and caramelized to perfection.
- Taste and adjust seasoning, then finish with a sprinkle of fresh parsley. Serve warm and watch it disappear!
Adapted from Barefoot in Paris, Copyright 2004 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
