Crispy Shallots

Crispy Shallots

Perfect for topping a casserole or baked gratin.

Adapted from Gordon Ramsay

Ingredients

Metric System
Servings
  • salt
  • 3 shallot
  • 2 cup oil
  • Step 1

    Place oil in a medium saucepan over medium heat and cook until hot.

    Step 2

    Using a mandolin or a very sharp knife, cut the shallots into very thin rings, about ⅛-inch, and use your hands to separate the rings. Add the shallots to the hot oil and let the shallots brown gently, stirring occasionally so they don’t stick together, and cook for about 3-5 minutes until golden brown. Turn down the heat if the shallots brown too quickly.

    Step 3

    Use a slotted spoon or spider to remove the shallots from the oil, carefully shaking off any excess oil.

    Step 1

    Medium pan

    Use a slotted spoon or spider to remove the shallots from the oil, carefully shaking off any excess oil.

  • salt
  • Step 2

    Medium pan

    Add shallots to the hot oil and let them brown gently, stirring occasionally so they don’t stick together, and cook for about 3-5 minutes until golden brown.

  • 3 shallot
  • Step 3

    Medium pan

    Place oil in a medium saucepan over medium heat and cook until hot.

  • 2 cup oil
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