Preparation

• Place the shallots in a bowl, cover them with cold water, and let them soak for about 20 minutes to loosen the skins. Drain, peel, and cut them in half lengthwise.
• In a large oven-safe skillet, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the pieces and set them aside, leaving about 1 tablespoon of bacon fat in the pan.
• Add the peeled shallots to the same pan and pour in enough cool water to cover them. Bring to a boil, reduce the heat, and simmer for 5 minutes. Drain the water completely.
• Return the shallots to the skillet. Add butter, honey, Worcestershire sauce, balsamic vinegar, salt, and pepper. Stir gently until the shallots are well coated.
• Preheat the oven to 400°F (200°C). Place the skillet in the oven and roast for 10–15 minutes, stirring once or twice, until the shallots turn golden brown and the glaze thickens into a syrupy coating.
• Remove from the oven and sprinkle the crispy bacon pieces over the glazed shallots. Toss lightly and serve warm.