Start by peeling and halving 1 pound of shallots.

In a skillet, set over medium heat, add 4 slices of chopped bacon.

Cook the bacon for about 6-8 minutes until crispy.

Transfer the bacon to a paper towel-lined plate, leaving 2 tablespoons of drippings in the skillet.

Add the shallots to the skillet and sauté for 5-7 minutes until softened.

Reduce heat to low and stir in 2 tablespoons of unsalted butter, allowing it to melt.

Drizzle in ¼ cup honey and 2 tablespoons balsamic vinegar, stir and simmer for 5 minutes.

Stir in 1 teaspoon of fresh thyme, and season with salt and pepper to taste.

Fold in the crispy bacon.

Transfer to a serving dish and garnish with chopped parsley.