Add shallot, thyme, and a drizzle of olive oil to same pan over medium heat. Cook, tossing, until shallot is soft, 2-3 minutes. Stir in balsamic vinegar and apricot jam. Let simmer until syrupy, about 1 minute. Stir in ½ cup water and stock concentrates. Simmer until thickened, about 3 minutes. Remove pan from heat, add 2 TBSP butter, and stir or gently swirl pan until melted.