2 lb shallots
2 tbsp oil
2 tbsp red wine
1 tbsp balsamic vinegar
Heat the oil in a large, heavy-based frying pan and add the shallots in one layer. Cook them over a very low heat until they are tender - 15 to 20 minutes, depending on size. Shake the pan to prevent them sticking, from time to time.
Raise the heat and add the wine. Let it reduce to just a glaze by fast boiling.
When the wine has all but evaporated, add the balsamic vinegar, and season with salt and pepper. To heighten the sweet flavor, add 1 tsp sugar before serving.