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crispy shallots

You are going to want to get up from your computer and get these started, pronto. I really did almost stop at the grocery store for only shallots yesterday because I ran out. They are my new salt and pepper.

crispy shallots

There very well could be a jar labeled “crispy shallots” in your kitchen. They go with everything. (Whipped cream being the one and only exception I can come up with!) Just take these onions and go there with me: grilled burgers, goat cheese pizza, sandwiches, steak salad, happy hour snacks, sautéed green beans, roasted cauliflower. Go there.

Grab a few shallots, peel them, and slice them thin.

sliced shallots

Heat your oil to 220° and gently set your shallots in the oil, separating them.

separate with a fork

Keep it all cooking between 220° and 260° for about 35 minutes, stirring with a fork as you go.

Here’s the line by line:

Crispy Shallots
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Makes: 1½ -2 cups
Adapted from an Ina Garten's Mashed Parsnips
Ingredients
  • 1 stick of unsalted butter clarified or approximately 8 tablespoons of solid clarified butter
  • 1½ cups light olive oil
  • 5 or 6 shallots peeled and thinly sliced
Instructions
  1. Peel and slice your shallots into thin rings.
  2. In a medium saucepan, warm your butter and oil to 220° using a candy thermometer.
  3. Gently toss in your shallots, working to separate the rings. Your heat will dip down a bit but heat it back up.
  4. Adjust heat to keep your shallots cooking between 220° and 260°, stirring occasionally to keep rings cooking evenly and prevent clumping. Be careful to not let it go above 260° or the onions will brown and burn very quickly.
  5. Your onions should take about 35 minutes to evenly cook and turn golden brown. Using a mesh strainer, lift onions out of oil to cool on paper towel lined rack or pan.
  6. Once cool to the touch, store at room temperature in an airtight container for up to a week.

crispy shallots

See what’s happening here? I’m sharing with you the simplest of skills and secrets to mealtime happiness. This randomness of eggs one week and onions the next is headed somewhere. However, I’m not going to argue with your choice to eat over-easy eggs and crispy shallots together while you wait for things to come together.

Until then, these shallots (and maybe even this egg) are for sure going on some hamburgers tonight.

~H

*If you don’t have clarified butter, don’t substitute a whole stick of butter. Just add 2-3 tablespoons of butter to your oil. Clarifying the butter removes the milk solids and leaves it dairy free. Regular butter has a lower smoking point and can burn easier.

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