Crispy Shallots Ina Garten Back To Basics Recipe

Name: Crispy Shallots Ina Garten Back To Basics
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: Serves 1 or more
Ingredients: Olive Oil; Unsalted Butter; 1 pound thinly sliced shallots

Achieve Ina Garten's legendary crispy shallots! This easy recipe, adapted from her 2008 Back to Basics cookbook, creates perfectly golden-brown, crunchy shallots – the ideal topping for soups, steaks, salads, and more. These incredibly flavorful shallots are especially delicious with Ina Garten's Roasted Potato and Leek Soup (find the recipe in my public recipes!). Get ready to elevate your dishes with this must-try garnish!

Prep Time 10 mins

Cook Time 55 mins

Calories 6483.2 kcal

Protein 11g

Rating 5.0 (2 Reviews)

Crispy Shallots Ina Garten Back To Basics

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Crispy Shallots Ina Garten Back To Basics

Olive Oil
Unsalted Butter
1 pound thinly sliced shallots

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How to Make Crispy Shallots Ina Garten Back To Basics

In a medium saucepan, combine 1/2 cup vegetable oil and 2 tablespoons unsalted butter. Heat over medium-low heat until a candy thermometer registers 220°F (104°C).
Reduce heat to low. Add 1 pound thinly sliced shallots to the saucepan. Cook for 30-40 minutes, stirring occasionally, until shallots are a rich, deep golden brown. Maintain the oil temperature below 260°F (127°C).
Using a slotted spoon, carefully remove the shallots from the oil. Drain well on paper towels to remove excess oil.
Spread the shallots in a single layer on paper towels to cool and crisp completely.
Once cool and crisp, store the shallots in an airtight container at room temperature for up to several days.