Peel off the skin of the Shallot (500 gram).
In a skillet, melt the Butter (2 tablespoon) and slowly add the Granulated Sugar (30 gram). Stir until the sugar is all dissolved.
Add the Balsamic Vinegar (50 milliliter) to the skillet, stir and let it evaporate, cooking on high for a couple of minutes.
Now, add the peeled shallots.
Cook on low heat until the shallots are cooked, about 20 min. Add Water (1 tablespoon) if needed.