In a large light colored sauté pan, melt butter on medium heat. Continue to cook the butter until the milk solids fall to the bottom of the pan and begin to brown. Immediately remove from heat and scrape up the browned bits with a wooden spoon.
Add shallots, garlic and broth to the pan. Season to taste with salt and pepper. Add rosemary. Bring to a simmer and cook uncovered for 20 minutes. Stir pan occasionally
Cook until shallots have browned and softened. Serve warm and enjoy!
Does this recipe seem familiar? A version of it first appeared on my other website The Brooklyn Cook