Yield: 1 /4 cup
|6 larges||Shallots, thinly sliced|
|2 tablespoons||Vegetable oil|
Preheat oven to 400F. Toss the shallot slices on a baking sheet to separate them, then spread in an even layer. Drizzle on the vegetable oil and stir to coat. Bake in the center of the oven for about 15 minutes, stirring occasionally, until the shallots are evenly browned and crisp. Season lightly with salt and let cool completely.
Can be refrigerated, covered, for up to 10 days. Rewarm in a 350F.
Food and Wine April 1995
Submitted By DIANE LAZARUS On 04-18-95