Skillet Crispy Shallots and Shallot Oil
- Yield 8 people
- Prep 10 minutes
- Cook 15 minutes
- Total 25 minutes
Skillet Crispy Shallots and Shallot Oil sits in the Vegetables section of Regbie. The card serves 8 people. Plan on 25 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 8 people
- ½ pound shallots
- 1 cup avocado oil
- Diamond Crystal kosher salt, skippable
Method
Using a mandolin, slice the shallots crosswise into ⅛-inch thick slices. You’ll end up with about 2 cups of sliced shallots.
Set the shallot slices in a medium-sized microwave safe glass bowl. Tip the avocado oil on top of the sliced shallots. There should be just enough oil to cover the sliced shallots. Use a reliable utensil to make sure the shallots are submerged in the oil.
Microwave the bowl uncovered on high for 5 minutes. Take out the bowl and use a utensil to break up the shallot rings.
Next, microwave in 2 to 3 minute intervals until the shallots are softened and a light golden color.
Then, microwave in 30 second intervals until the shallots are cooked down and golden brown. Make sure you keep a close eye on the shallots or they may burn! (In the cook 900 watt microwave, it took a total of 12 minutes and 30 seconds to cook the shallots to the right color.)
When the shallots are golden brown, carefully pour the shallots and oil through a fine mesh sieve and collect the shallot oil in a glass container.
Move the cooked shallots onto a paper towel-lined rimmed baking sheet to pour off. Quickly, spread out the shallots into a single layer and sprinkle some salt on the hot crispy shallots, if desired. Don’t worry if the shallots seem a little floppy. They’ll continue to crisp up as they cool.
After the crispy shallots are completely cooled, move them to an airtight container and store at room temperature for up to two weeks. You can also throw in a desiccant packet to ensure they stay crispy for as long as possible. The shallot oil can be stored in a sealed jar in the fridge for up to one month.
Kitchen notes
- You will end up with approximately 1 cup of crispy shallots and ¾ cup of shallot oil.
- A serving size is calculated as 2 tablespoons of crispy shallots.
- Tips for perfect crispy shallots: Size matters: Use a mandolin to uniformly slice the shallots crosswise into thin slices.
