How to Cook Shallots
Shallots provide a bridge between the sharp bite of raw onion and the mellow sweetness of garlic. They transform easily into a silken garnish or a foundational base for pan sauces.
Respect the sugar
Because shallots are denser and sweeter than yellow onions, they transition from golden-brown to bitter carbon in seconds. Keep your eyes on the pan and keep your heat below medium.
- Heavy-bottomed stainless steel skillet
- Mandoline or sharp chef's knife
- Slotted spoon
What goes in.
- 8 ozshallots, peeled
- 3 tbspneutral high-smoke point oil or clarified butter
- pinchkosher salt
Managing the heat
Maintain a gentle sizzle where the oil bubbles around the edges of the shallots without popping aggressively. If the oil begins to smoke, pull the pan off the heat for thirty seconds before returning it to the flame.
The method.
Slice uniformly
Use a mandoline to shave the shallots into rings roughly 1/8-inch thick. Uniform thickness ensures they reach the finished color at the exact same moment.
Cold start
Place the oil and sliced shallots into the skillet before turning on the heat. Set the burner to medium-low.
Steady agitation
Stir the shallots continuously once they begin to pale. The color will migrate from translucent to white, then quickly to a light straw hue.
Pull at the right tone
Remove the shallots from the oil once they reach the color of roasted almonds. They will continue to darken slightly from residual heat on the plate.
Drain
Transfer the shallots immediately to a paper-towel-lined plate and sprinkle with salt. Spread them into a single layer so they crisp as they cool.
Other turns to take.
Confit Shallots
Leave the shallots whole and submerge them in oil or duck fat in a small saucepan. Cook on the lowest setting for 45 minutes until they can be pierced effortlessly with a paring knife.
When it doesn't go to plan.
Reserve the leftover frying oil; it is heavily infused with shallot flavor and works as a base for salad dressings or roasted vegetables.
If frying, ensure the shallots are completely dry after peeling. Any water will cause the oil to splatter dangerously.
To peel them easily, trim the root end and blanch the whole shallot in boiling water for 30 seconds, then shock in ice water; the skins will slide right off.
The ones that keep coming up.
How do I know if I have burned them?
If the edges turn black or dark brown, the shallots will taste acrid and bitter. They should be a consistent amber color.
Can I use butter instead of oil?
Butter contains milk solids that will burn long before the shallots achieve a deep crisp. Use oil for frying or clarified butter if you need that specific flavor profile.
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