Grilling shallots makes a simple, yet sweet, side dish that pairs with anything grilled. Leftovers are terrific chopped and added to salads, soups, and other recipes.
- 1 pound shallots
- 1 tablespoon sugar
- 2 tablespoons chopped parsley
- 2 tablespoons chopped chives
- red wine vinegar
Cut a large piece of aluminum foil and toss together shallots, sugar, parsley, chives, then season with salt and pepper. Dot with a little butter and drizzle with the vinegar.
Fold the foil to form a little package. Make it sort of flattish and make sure it is tightly sealed.
Place the packet so that it cooks over indirect heat for 45 minutes. Turn it several times to ensure even cooking.