I had to tried fried shallots, I’ve never tried fried onions before, but since these are from my garden I have to use them in every way possible. A lot of simple recipes like this might seem worthy of derision, but if you’ve never heard of some of these ingredients or never tried cooking with them before I think it’s useful to have a recipe in amongst other familiar recipes. It makes it much less daunting to the novice and neophyte. I wasn’t sure how far I could take the shallots without burning them, I cooked them with the steak, though that’s not part of the recipes, and they started to slowly caramelise. A pleasant surprise. I ended up with these sweet, buttery morsels of onion. Not something you’d want to make in overly large batches, but a little here and there wouldn’t be the worst, eh, dear reader? As it was just me I just popped to the shed and grabbed two shallots. Sizes vary wildly, but two large will yield more than enough for one serving, they do shrink a bit, but even then they’re really rich. I think I’ll plant a few more next year again, they’re different enough from onions to be interesting and tasty enough to be worth the wait. That’s it for today, dear reader, take it easy.
2 Large Shallots, Peeled and Chopped
1 Tbsp Butter
1/2 Tbsp Extra Virgin Olive Oil
Salt and Pepper to Taste
1. Add the Olive Oil and Butter to a pan and heat on high until the butter has melted. Add the Shallots and stir everything together. Reduce heat to medium and cook for about 20-25 minutes, stirring as needed to prevent burning, until Shallots are amber coloured and crisp. Scoop out Shallots with a slotted spoon and discard oil.