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    You are in: Home / Recipes / Crispy Shallots ( Ina Garten Back to Basics) Recipe
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    Crispy Shallots ( Ina Garten Back to Basics)

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    5 mins

    50 mins

    ChefDLH's Note:

    This is for crisy shallots to serve on soup, steaks, in salads etc. Delicious addition. Must try. Ideally paired with roasted potato and leek soup by Ina Garten (see my public recipes for the recipe). This is from her Back to Basics cookbook in 2008. Enjoy! ChefDLH

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    Ingredients:

    Yield:

    cup

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil and butter in a saucepan over medium-low heat until it reaches 220° on a candy thermometer.
    2. 2
      Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees. Stir the shallots occasionally to make sure they brown evenly.
    3. 3
      Remove them from the oil with a slotted spoon, drain well and spread out to cool on paper towels.
    4. 4
      Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

    Ratings & Reviews:

    • on December 10, 2011

      55

      These are perfect! Delicious, easy, and the recipe is impossible to mess up.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 19, 2011

      55

      Fantastic garnish for glazed sweet potatoes at Thanksgiving!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Crispy Shallots ( Ina Garten Back to Basics)

    Serving Size: 1 (467 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 6483.2
     
    Calories from Fat 6455
    99%
    Total Fat 717.3 g
    1103%
    Saturated Fat 133.2 g
    666%
    Cholesterol 183.1 mg
    61%
    Sodium 46.3 mg
    1%
    Total Carbohydrate 33.6 g
    11%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 5.7 g
    11%

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