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Caramelized Shallots
Nb persons: 4
Yield:
Preparation time: 15 minutes
Total time: 45 minutes
Source: Barefoot in Paris
| 6 tablespoons | unsalted butter |
| 2 pounds | fresh shallots, peeled |
| 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.
To peel shallots, drop them in a pot of boiling water for 1 minute. Drain, cut off each end & peel.
Melt the butter in a 12-inch ovenproof saute pan (the 2 1/2 qt Le Creuset buffet caserole), 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.
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