As promised, a recipe with shallots as the center element.

I suspect this would be nice with pearl onions as well.

I'll report back on flavor soon.


Directions

Toss 1 pound small shallots, 1 tablespoon sugar, 2 tablespoons each
chopped parsley and chives, and salt and pepper on a large piece of
foil. Dot with butter and drizzle with red wine vinegar. Tightly seal
into a flat packet; grill over indirect heat, flipping once, 45 minutes.

Photograph by Con Poulos

Read more at:
http://www.foodnetwork.com/recipes/f...ml?oc=linkback