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.
Use to top soups, lentil stews, chili, baked potatoes... Or snack on them just as they are.
See what other Food52 readers are saying.