Method

1. The laborious part is peeling the shallots. Try to find shallots in as uniform in size as possible. If the shallots has two bulbs, separate them. Try not to trim the root end too much because you want all the layers of the shallots to hold together.
2. Make sure all the shallots fit in a single layer in a large skillet. Add 1 cup chicken stock, ½ cup dry white wine, 2 Tbsp unsalted butter, 1 Tbsp sugar, ½ tsp salt, and pinch of pepper. There should be enough to liquid mostly cover the shallots, so if not enough add more broth and wine. It’s okay if they’re not fully submerged.
3. Over high heat, bring to a boil. Then 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. Plan on at least 30 minutes for this process.
4. Then 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. This can take another 15 minutes. Stir another Tbsp of butter until melted.
5. You want to serve these hot, so don’t try to make them in advance.