Difficulty: Easy - for beginners
1/4 c butter
1 1/2lb shallots, peeled with root ends intact
1 Tbs sugar
2 Tbs red or white wine
Heat the butter in a skillet. Add the shallots and cook until they are lightly browned.
Sprinkle the sugar over the shallots and heat until the sugar begins to carmelize. Add the wine and let the mixture bubble for 4-5 minutes to deglaze the pan.
Add 2/3 cup water and season as desired. Cover and cook for 5 minutes. Then remove the lid and cook until the liquid evaporates and the shallots are tender and glazed.