Caramelized Shallots

• 4 Tbsp oil
• 2 lbs (1 kg) fresh shallots, peeled, with roots intact
• 3 Tbsp sugar (I used coconut sugar)
• 3 Tbsp red wine vinegar
• ¹⁄₂ tsp salt

Preheat oven to 400°F (200°C). Heat the oil in a pan. 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 and salt. Toss well.

Place the frying pan in the oven and roast for 15–30 minutes, depending on the size of the shallots, until they’re tender. Serve hot.

(Originally featured in Family Table, Issue 712)