Caramelized Shallots

Warm 2 Tbsp. extra-virgin olive oil in a medium stainless-steel or nonstick skillet over medium-high heat; add 1¼ lb. small shallots, peeled, and cook, mostly undisturbed, until golden brown on at least one side, 5–8 minutes.

Add 1 cup low-sodium chicken broth, ½ cup dry white wine, 2 Tbsp. unsalted butter, 1 Tbsp. sugar, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; season generously with freshly ground black pepper. The liquid will mostly cover the shallots, but some may be left unsubmerged. Bring to a simmer; reduce heat and cook, uncovered and tossing occasionally, until shallots are tender and liquid is syrupy and coats shallots, 10–15 minutes.

Remove from heat; stir in remaining 1 Tbsp. unsalted butter, swirling pan until butter melts. Taste and adjust seasoning with more salt and pepper, as needed. Serve shallots immediately. Do Ahead: Caramelized shallots can be made 3 days ahead. Store in an airtight container and chill. To reheat, transfer to a pan with a little water, cover, and place over low heat until warmed through and glaze is syrupy.