Remove skins from shallots and leave whole. Place shallots in a saute pan with cloves and oil; toss to coat. Set uncovered in the wood burning oven and cook, stirring a few times, for about 5–6 minutes, or until lightly browned.

Add broth, cover, and cook until slightly tender, about 10–15 minutes.

Uncover; add sugar and vinegar. Stir and cook for 5–10 minutes more to thicken juices.

Remove, season with salt and pepper, add parsley, and serve.