Appears in Cook's Illustrated March/April 2020
Our relatively hands-off technique yields crisp shallots with a savory-sweet flavor.
WHY THIS RECIPE WORKS
Fried shallots deliver bursts of crunch and savory flavor, but they're easy to overcook and require constant stirring. To make the method foolproof and more hands-off, we fried three thinly sliced shallots in ½ cup of vegetable oil in a bow...