Thursday, October 28, 2010

Crispy Shallots

These are addictive!  They are good as a topping on salads, vegetables, even meats and seafood.  And they are good just to snack on, too.

1 cup thinly sliced shallots
3/4 cup pure olive oil

Place the shallots and oil in a small saucepan over high heat and bring to a boil.  Reduce the heat to a gentle simmer and cook the shallots, stirring occasionally, until dark golden brown.  This will take about 15 minutes, but watch closely.  It could take longer to reach the color you want.  Remove the shallots with a slotted spoon and drain on paper towels.  The shallots will get crisper as they cool.  You could sprinkle with some salt, but they don't really need anything extra.

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