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Confession time: I could eat fried onions—the kind that come in a tin at the grocery store and crown green bean casseroles—by the handful, but I have a hard time making them at home.
They're either burnt to a crisp or helplessly oil-drowned—there seems to be no happy medium.
Leave it to our Test Kitchen Manager Josh Cohen to find a way to make crispy fried shallots that look like they're dredged in a perfectly light flour—even though they aren't.
- Slice the shallots so that they're super thin (Josh uses a mandoline to ensure uniform thickness and even cooking).
- Place them in a pan of room temperature canola oil (or another neutral oil).
- Turn the heat up to high and watch the shallots bubble (first you'll see small bubbles, then more rapid ones will appear): That's the water evaporating off.
- Then lower the heat to medium. When the bubbles subside, it signifies that the moisture has cooked off the shallots (and they should look golden brown).
- Transfer the shallots to a paper towel-lined surface to cool completely. Your shallots will look like they've been flour-dredged and fried, but you'll know how much easier it really was.
Use to top soups, lentil stews, chili, baked potatoes... Or snack on them just as they are.