3 tbsp. butter
1 lb. fresh LEASA shallots, peeled
½ tbsp. sugar
½ tbsp. red wine vinegar
¼ tsp. salt
¼ tsp fresh ground black pepper
1 tbsp. chopped fresh flat leaf parsley
Preheat oven to 400 degrees F.
In a 12 inch ovenproof skillet melt the butter.
Add the shallots and sugar, tossing to coat.
Cook over medium heat for about 10 minutes, stirring occasionally until the shallots start to brown.
Add the vinegar, salt and pepper and toss well.
Place the skillet in the preheated oven and roast for 12-25 minutes, depending on the size of the shallots, until they are tender.
Season to taste, sprinkle with parsley and serve.