I’ll be honest. I don’t think I tasted a shallot until I was in college. I had tried the magic of a red onion slice on a burger and the bite and sweet tang of a roadside onion ring, of course. But I hadn't really begun to explore the wonderful and pungent world of onions until I first witnessed the magic of crispy, fried shallots.
And they were a multi-purpose, crispy, and salty revelation. I fell in love.
Crispy shallotsprovide bite on two accounts: the crunch from frying and the sharp-yet-sweet flavor from the shallot. They don't require an oven like roasted garlic. They also don’t have to cook on low heat forever like caramelized onions do. A quick drop in an oiled pan, sizzle, sizzle, and boom, you’re looking at a quick-and-easy savory fix to whatever you’re making.
The crispy little onions are popular in Vietnamese cuisine, where they end up in soups, in salads, on dumplings, and everywhere else. They’re so popular, you canbuy them in jars.
How to Make Crispy Shallots
To make your own magical crunch: In a large nonstick skillet, cook 1 cup thinly sliced shallots in about a quarter cup of vegetable oil on low heat for about 12 minutes, until brown and crispy. Transfer to paper towels using a slotted spoon. Let them drain, then sprinkle on salt and pepper for seasoning (the shallots will crisp as they cool).
Then make another batch for snacking—they're that good. Jar up the frying oil andkeep it for several weeksin the refrigerator—it’ll be your easy way to pack more flavor into whatever you’re cooking.
Toss crispy shallots on top of sautéed vegetables or stir-fries. They makea great burger companion.Use them as a finishing touch fora creamy soupor sauté up some green beans and lay on the shallots. It’ll taste like a fresher green bean casserole. Your shallot days are just getting started.
