Ingredient:
750 g (1 ½ lb) small shallots or pickling onions
90 g (3 oz) butter
1 tbsp chopped fresh thyme
Salt and black pepper
Chopped parsley, to garnish

Method:
Place the shallots in a single layer in a large frying pan. Add enough cold water to half-cover the shallots.

Add the butter, sugar, and thyme, and season with salt and pepper. Cover and bring to boil. Uncover, and simmer gently for 10-15 minutes until the shallots are golden and the liquid almost evaporated. Shake the pan vigorously at intervals, to prevent the shallots sticking.

Garnish the shallots with parsley, and serve hot.