- 3 tablespoons honey
- ¾ cup canned low-salt chicken broth
- 1 ½ cups Madeira
- 18 shallots, peeled
- 1 tablespoon butter
1. Melt butter in heavy large saucepan over medium heat. Add shallots; sauté until golden, about 10 minutes. Stir in Madeira, broth and honey. Simmer until shallots are tender and liquid is reduced to glaze, about 1 hour 10 minutes. (Glazed shallots can be made 1 day ahead. Cover and refrigerate....