Crispy Shallots ( Ina Garten Back To Basics)

1. 1

   Heat the oil and butter in a saucepan over medium-low heat until it reaches 220u00b0 on a candy thermometer.

2. 2

   Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees. Stir the shallots occasionally to make sure they brown evenly.

3. 3

   Remove them from the oil with a slotted spoon, drain well and spread out to cool on paper towels.

4. 4

   Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

* Per serving · 4 servings · Values may vary.

No additional tips available.