6 tablespoons unsalted butter, I only used 4
2 lbs. fresh shallots, peeled with roots intact
3 tablespoons sugar, Terri uses 1 packet Splenda
3 tablespoons good red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped, fresh flat leaf parsley (optional)
Preheat oven to 400 degrees.
Melt butter on cooktop in cast iron skillet or oven proof skillet.
Add the shallots and sugar, toss to coat.
Cook for 10 minutes stirring shallots until they begin to brown.
Add vinegar, salt and pepper, toss well.
Place skillet in oven and roast for 15 to 30 minutes, until they are tender, depending on size of shallots.
Season to taste and toss with parsley.
