3.8
(15)
Your folders
Your folders
Export 2 ingredients for grocery delivery
Step 1
Set a fine-mesh strainer over a medium heatproof bowl. Thinly slice shallots crosswise into rings on a mandoline (they should be about the thickness of a dime).
Step 2
Place shallots in a medium saucepan and pour in oil to submerge. Set over medium-low heat and cook, stirring often with a fork to encourage rings to separate, until shallots are golden brown, 20–25 minutes. (Keep an eye on them; once they start to brown they’ll darken fast.)
Step 3
Pour shallots into strainer to drain, then transfer to paper towels. Season with salt and let cool. Reserve shallot oil for another use, like vinaigrettes, stir-fries, and soups.
Step 4
Do Ahead: Shallots can be fried 5 days ahead. Store airtight at room temperature.
Your folders
epicurious.com
3.2
(4)
Your folders
hot-thai-kitchen.com
4.5
(2)
10 minutes
Your folders
tasteasianfood.com
5.0
(4)
15 minutes
Your folders
simplysated.com
4.0
(4)
15 minutes
Your folders
downshiftology.com
5.0
(7)
8 minutes
Your folders
cooking.nytimes.com
4.0
(12)
Your folders
anotherfoodblogger.com
4.8
(21)
15 minutes
Your folders
panningtheglobe.com
5.0
(3)
15 minutes
Your folders
hy-vee.com
5.0
(8)
35 minutes
Your folders
bonappetit.com
5.0
(1)
Your folders
vickypham.com
5.0
(1)
10 minutes
Your folders
bonappetit.com
Your folders
americastestkitchen.com
4.7
(18)
Your folders
washingtonpost.com
3.5
(4)
Your folders
themom100.com
5.0
(1)
15 minutes
Your folders
seriouseats.com
5.0
(1)
Your folders
seriouseats.com
Your folders
cooking.nytimes.com
4.0
(22)
Your folders
thepioneerwoman.com