Peel the shallots, caramelize the sugar in a saucepan until light brown, add the shallots and coat with the caramel. Pour in the balsamic vinegar and simmer until the caramel has dissolved and the balsamic vinegar is thick and thick. Then pour in red wine and let it boil down again until it is viscous. If the onions are not yet soft, pour in the balsamic vinegar and red wine again and let them reduce again. Season to taste with salt and pepper and stir in cold butter before serving. (The EL information is approximate, I did it from the wrist!).
Goes well with pan-fried or grilled meat if you like this sweet taste.
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