Crispy Shallots

These were very tasty. I made them using olive oil and butter. I had a little trouble because I don't have a candy thermometer, but I made due just fine. The recipe states to cook for 30-40 minutes and simmer on low heat. I did this, but after 40 minutes still had soggy shallots so I turned the heat up to medium high and they were browned in a few minutes.

I made them yesterday and ate tonight with the soup. They are still plenty crispy and very tasty. I might make again in the future and try on greenbean casserole instead of those canned crispy onions.

Do you like my 20 year old cooktop? And my fake wood countertop? I too, think they are fabulous. The shallots look pristine on these :)