Sunday, December 15, 2013

Crispy Shallots

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.  
Use like French's fried onions. 

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