This blog is a place for me to share pictures, tell stories and write about our family, our farm in Dover, Arkansas, our Faith in Jesus Christ , and our love for nature, animals and people. I hope it often makes you laugh, sometimes causes you to think, and sincerely gives you insight into who we are as we travel this amazing journey.
These are delicious little crispy onion ringlets that add flavor and crunch to anything. I first made them to go over the mashed rutabaga when I made this recipe by Ina Garten. I plan to make lots of these to spark up just about any dish!
1 1/2 cups olive oil, or a mix of olive and coconut oil or lard.
3 tablespoons butter
5 large shallots, peeled and sliced into thin rings
1.In a saucepan, heat the oil and butter over medium-low heat until it begins to bubble.
2.Reduce hte heat to low and add the shallots.
3.Cook until they are a rich golden brown, 30 - 40 minutes.
4.Stir the shallots occasionally while they are cooking to make sure they brown evenly.
5.Remove the shallots from the oil with a slotted spoon and drain on paper towels.
6.Once they have dried and crisped, in about 15 minutes, they can be stored in a cool place, covered, for several days.
7.Serve at room temperature.
Serve over mashed rutabaga or on any other vegetable or meat.