Heat oil in a large skillet over medium heat. Add the shallots and sauté them briefly until they are evenly coated with oil. Cover the pan and reduce the heat to low. Let the onions steam for about 10 minutes, stirring occasionally. Uncover the onions, add white wine, thyme, and a pinch of salt and pepper. Continue to cook the onions until they are nicely browned and there is almost no moisture in the pan, about 10-20 minutes more.
Recipe adapted from: "Tomato, Goat Cheese, and Caramelized Onion Tart." Taming of the Spoon. June 2015.