Pickled Shallots

Melt butter in a medium skillet over medium heat; stir in honey and shallots. Season with thyme, salt, and pepper and cook until lightly browned, 2 to 3 minutes. Turn shallots to brown evenly.

Pour balsamic vinegar into the skillet with the shallots. Reduce heat to low and simmer until shallots are soft, about 7 minutes.

Serve warm or store shallots in the refrigerator in a sealed container until chilled.