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CRISPY ONIOLNS OR SHALLOTS CONTESSA

l-l/2 cupa veggie oil]
3 tbsps. butter
5-6 shallots , peeled ad sliced into thin rings
salt

Heat oil and butter in med. saucepa over med-low heat until it reaches 220 degrees.
Turn heat to low, add the shallots and cook until they are a rich golden brown – 30 to 40 minutes. The tempeture should stay below 260. stir the shallots occasionally to make sure they bown evenly. remove with slotted spoon, spread on paper towels and spread out to cool.. Once they havwe dried and crisped they can be stored at
room temp. for qujite a while. Serve over taters, turnips, sweet taters, etc.

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https://recipes.connorbowen.com/recipe/crispy-oniolns-or-shallots-contessa/