Shallots are hands down my favourite “allium” (ie. member of the onion/garlic family). Yes, that’s right. I love them more than the onion, and more than garlic. Shocking news I realise, but the reason I don’t use them all the time is because a) they are a pain to peel, and getting Will to do this is not worth it, and b) they aren’t exactly cheap or readily available. However, crispy shallots done in plenty of oil are just about the best thing on earth.
Because I’m also rather antsy about standing around the stove and cooking things over a long ish time period and having to stir so I can’t clean up while I’m waiting, I cooked some sliced and separated shallot rings in oil, then tossed them in with some roast potatoes and beets in the last ten minutes of cooking. Heaven really did condense into a little shred of shallot and I was only too happy to nibble at it. What I am trying to say, more basically, is that shallots are at their best when cooked in lots of oil util golden, but if that’s too much for you, cook until softened and then dump em in with your roast potatoes. No recipe needed. Just…get lots of shallots, okay? About 1 bulb per person at a minimum really. Or you will regret it, and not be let with nearly enough shallot-y deliciousness. Oh, and remember, a sprinkling of salt never goes amiss! EDIT: And the oil is very very precious…save it for your next batch of roast potatoes!
By the way, if you’re wondering what the fuss is all about, just imagine an onion and a garlic bulb married and had a baby called shallot. Now see why I like them so much?!