Soak the shallots: Place the shallots in a bowl and cover them with cold water. Let them soak for about 20 minutes to loosen the skins, making peeling easier. Drain, peel, and cut them in half lengthwise.

Cook the bacon: In a large oven-safe skillet, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Use a slotted spoon to remove it, setting the crispy chunks aside, and leave about 1 tablespoon of bacon fat in the pan.

Simmer the shallots: Add the peeled shallots back into the skillet, pouring in enough cool water to cover them. Bring to a boil, then reduce the heat to simmer for 5 minutes. Drain the water completely afterward.

Combine ingredients: Return the drained shallots to the skillet. Add butter, honey, Worcestershire sauce, balsamic vinegar, salt, and pepper. Stir gently until the shallots are well coated in the rich mixture.

Roast in the oven: Preheat your oven to 400°F (200°C). Place the skillet in the oven and roast for 10-15 minutes. Keep an eye on them, stirring once or twice, until they turn golden brown and the glaze thickens into a syrupy coating.

Add the bacon and serve: Remove the skillet from the oven and sprinkle the crispy bacon pieces over the glazed shallots. Toss lightly to combine and serve warm, enjoying the delightful aromas!