Caramelized Shallots

I paired these with the recipe in the previous post and they were perfect with it--loved them (as did my friend)!  The roquefort cheese is an excellent pairing with it as well, if you like such (I love, so this made me delighted).  I only had a half pound of shallots and made 1/3 of the original recipe amount otherwise, which was a good amount for 2 people as a side. I left out the flat leaf parsley since I did not have any, and used regular salt instead of sea/kosher--still turned out great.  10/10, will make again!

Link to original recipe: https://honestlyyum.com/11987/caramelized-shallots/

Ingredients:


(amounts listed reflect what I made/is pictured)

1/2 lb. whole shallots, peeled, ends trimmed
2 T. butter
1 T. sugar
1 T. balsamic vinegar
salt (didn't measure--likely around 1/4 tsp. or less)
pepper (also did not measure, not even sure if I used, but if I did, it was very little)
*original recipe has chopped flat leaf parsley as well
optional: slice of roquefort cheese to accompany (which, as I mentioned, it great--just isn't in my pics)

Instructions:

1. Heat oven to 400°F.

2. Melt butter in a medium skillet over medium heat.  Add the shallots, sprinkle sugar over them, then stir to coat.  Continue cooking, stirring and turning occasionally, until shallots are golden all over.

3. Stir in the vinegar, salt, and pepper.  Remove from heat and pour mixture into a baking dish, then transfer to oven.

4. Bake for 20-30 min, depending on thickness/size of shallots; the thickest ones I had were close to an inch, and I went 25 min.

5. Garnish with parsley (if desired) and serve with roquefort (if desired).  Enjoy!