This recipe is especially tasty alongside a grilled beef filet.  These are so much different from caramelized onions; shallots add a delicious, delicate touch to a tender piece of beef.  The combination of broth, balsamic vinegar and a little cream – once in awhile!

• 2 tbsp. butter
• 1 lb. shallots, thinly sliced
• 1 cup low-sodium chicken broth
• 2 tbsp. balsamic vinegar
• 1/2 cup heavy cream, ultra pasteurized if possible
• 1 tsp. fresh thyme, minced
• salt and pepper to taste (I never add)

Preheat the oven to 375 degrees.  Over medium heat, melt the butter and saute the shallots until tender, 15 to 20 minutes.  Add broth, vinegar, cream, thyme, salt and pepper to taste.  Cook, stirring, until thickened, about 5 minutes more.

Transfer to a shallow baking dish and cook until top is starting to crust, about 45 minutes.