Made these for Thanksgiving and they were delicious! It’s also nice to have something that doesn’t need to be baked.
1¼ lbs. of medium shallots, trimmed
1 cup of chicken stock
½ cup dry white wine
2 Tbsp. unsalted butter
1 Tbsp. sugar
½ tsp. kosher salt
a few cranks of black pepper
1 tbsp. Butter to finish
Make sure all the shallots fit in a single layer in a large skillet, then add in all ingredients, except the last tbl of butter.
Bring to a boil over high heat, reduce to a simmer, and cook the shallots uncovered, shaking the skillet occasionally, until they’re completely tender and nearly collapsed. This only takes about 10 to 15 minutes. Raise the heat to medium and cook shallots, shaking to turn, until they start to brown all over and are coated in a thick syrup, then stir another tablespoon of butter until melted.
You can make these earlier in the day and reheat in the skillet, adding a little water or wine if needed.
