Crispy Shallots
Author: Heather Bursch
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Adapted from an Ina Garten's Mashed Parsnips
  • 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
  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.
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