caramelized shallots.

Please excuse this photo.

It really does no justice.

Because this is perhaps the most in-sane side dish I’ve ever made. You see, when you take shallots, which are already pretty perfect in themselves, and caramelize them in butter and a touch of sugar and vinegar, something magic happens. I served them a while far too long ago at a dinner party, and I honestly cannot wait to make them again. I’ll probably need to do it soon. You know, because the picture needs a re-do. Not because I want to drink the buttery-love sauce out of the pan when they’re done. Definitely not because of that.

You will die for them. Believe me. There’s no other way to go.

Caramelized Shallots

via Smitten Kitchen, adapted from Ina Garten

6 tablespoons (3/4 stick) unsalted butter
2 pounds fresh shallots, peeled, with roots intact {you want to leave the roots intact so they don’t fall apart}
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 parsley

Preheat the oven to 400 degrees F.

Melt the butter in a 12-inch ovenproof pan or Dutch oven, 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.

* If you don’t have an ovenproof pan, you can start this dish in your frying pan then scrape the shallots and sauce into a baking dish when it’s ready to go in the oven.