Heat a nonstick skillet over medium-low heat. Add 2 teaspoons oil; swirl to coat. Add shallots and 1/4 teaspoon salt; cook 15 minutes or until golden brown, stirring occasionally. Stir in vinegar; cook 1 minute. Remove from heat; keep warm.
Start by peeling the papery skins off the shallots. To do this, bring a pot of water to a boil. Boil the shallots for just a minute, and then drain them. The outside skin will slip off easily.
Preheat the oven to 400 degrees. Melt butter in a large sauté pan. Add the shallots and sugar and toss to coat. Cook over medium heat until the shallots begin to brown. Add the vinegar, salt, and pepper, and toss. Roast the shallots in the oven until tender and caramelized, about 20–30 minutes. Sprinkle the parsley over and serve with a slice of Roquefort cheese on top or on the side.
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