Place the cream and goat cheese into a small saucepan and heat until cheese is melted and mixture starts to simmer. Add the bay leaves, and remove from heat.

Preheat the oven to 350° F. Butter a small casserole dish that’s just big enough to hold all of the shallots.

Melt the butter in a 3-quart sauté pan and add the shallots. Cook over medium heat for ten minutes, tossing occasionally, until the shallots start to brown. Add the sugar to the pan and continue to cook until the sugar caramelizes.

Use tongs to move the shallots from the sauté pan to the casserole dish, arranging the shallots pointing up. Remove the bay leaves from the cream mixture, then whisk the cream into the sauce remaining in the sauté pan, along with the vinegar, salt, and pepper. Pour the sauce over the shallots, then sprinkle the almonds over it all. Bake for 30–45 minutes, until the shallots are tender.