Here's a couple from Tabasco Cookbook that I have used and are good.

Drop the shallots into a large pot of boiling water and cook for 1 minute. Drain and rinse with cold water. Cut off the roots, slip off skins and set aside In a large saucepan, combine the remaining ingredients and simmer for 3 minutes. Add the shallots and simmer for 15 minutes, until tender-crisp. Cool them slightly, then cover and refrigerate. Allow the shallots to stand for 2 to 3 days to blend flavors. They may be kept refrigerated in sealed containers for several weeks. Serve them at room temperature.