shallots in a marmitout and cover with water. Bring to the boil and cook,
covered, for 10 minutes. Drain well. Melt the butter in the marmitout
skillet. Add the shallots and saute for about 8-10 minutes until tender
and well glazed. Season to taste. Transfer the shallots to a heated
serving dish and sprinkle with the parsley.
Shallots are smaller than onions and have
a mild flavor. They keep well, so it is worth buying a supply when you
see them. Store them in a cool, dry place and use them up as soon as
they show any signs of sprouting.