Peel the shallots and slice them thinly to about ⅛ inch thick
Place the shallots in a bowl. Add the butter, honey, salt and pepper and mix well.
Add the EVOO to a fry pan and bring to a shimmer over low heat*.
Add the shallot mixture and cook until browned, soft and tasty. Taste them and add extra honey, salt or pepper as you wish.
Once cooked they will keep in the refrigerator for about 1 week. They can be used as a condiment for sandwiches, salads, and for pierogi as in the above recipe.
Notes
*You want to cook these slowly so they do not burn. When they are browned, stick a little to the bottom of the pan and are "carmelized" they are ready to be removed. Watch them carefully as they can burn easily. Turn them frequently.