Two simple ingredients--shallots and oil--come together to produce savory, slightly chewy bits of caramelized shallots that make an amazing salt free addition to almost any dish.
Servings: Makes 1 cup
Sodium: 2 mg per tablespoon Time: 45 minutes
6-7 large shallots (just under a pound) chopped
1/2 cup canola or vegetable oil
1) Combine the shallots and oil in a small pot and cook on medium heat until the oil starts to sizzle, about 5 minutes, stirring occasionally. I use a 1.5 quart pot.
2) Cover the pot and simmer on low for 8-10 minutes. The heat should be low enough that you don't have to stir the shallots. The goal is to let the shallots cook in the hot oil and get soft.
3) Remove the cover and continue to simmer for another 15-20 minutes, stirring every few minutes until the shallots are fragrant. They are uncovered during this step so some of the moisture can evaporate and they can brown in the next step.
4) Turn the heat to high and continue to cook for about 5-10 minutes, stirring frequently. Don't walk away from the shallots, stand right over them and keep stirring until they turn a nice golden brown, scraping the brown bits as you stir. The cooking time will depend on how crowded your pot is, the shallots will brown faster if there is more oil and more room for them to brown. Once they turn a golden brown, pour the shallots and oil into a heat proof container to cool. The oil will continue to take on more of the shallot flavor as it sits, and the shallots will get just a touch browner as they cool. Store in the refrigerator for up to two weeks.