GLAZED SHALLOTS

Steps:

• Make sure all the shallots fit in a single layer in a large skillet, then pour in a cup of chicken stock, ½ cup dry white wine, 2 Tbsp. unsalted butter, 1 Tbsp. sugar, ½ tsp. kosher salt, and a few cranks of black pepper (white pepper if you want to be fancy). The liquid should mostly cover the shallots, but it's okay if they're not fully submerged. 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 really want to serve them hot, so don't try to make them in advance.