You will 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. Crispy shallots are my new salt and pepper.
There very well could be a jar labeled “crispy shallots” in your kitchen. They go with everything. (Whipped cream is the only exception I can come up with!) Take these onions and go there with me: grilled burgers, goat cheese pizza, sandwiches, steak salad, happy hour snacks, sautéed green beans, and roasted cauliflower. Go there.
Grab a few shallots, peel them, and slice them thin.
Heat your oil to 220° and gently set your shallots in the oil, separating them.
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:
- 1 stick of unsalted butter clarified or approximately 8 tablespoons of solid clarified butter
- 1 1/2 cups light olive oil or canola oil
- 5-6 small shallots peeled and thinly sliced
- Peel and slice your shallots into thin rings.
- In a medium saucepan, warm your butter and oil to 220° using a deep fry or candy thermometer.
- Gently toss in your shallots, working to separate the rings. Your heat will dip down a bit but heat it back up.
- Adjust heat to keep your shallots cooking between 220° and 260°, stirring to keep rings cooking evenly and prevent clumping. Be careful to not let it go above 260° or the onions will brown and burn quickly.
- 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.
- Once cool to the touch, store at room temperature in an airtight container for up to a week.
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See what’s happening here? I’m sharing the most simple skills and secrets to mealtime happiness with you. 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 while you wait for things to come together.
Until then, these shallots (and maybe even this egg) are going on some hamburgers tonight.
*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.