Directions:
- Heat the oil and butter in a saucepan over medium-low heat until it reaches 220° on a candy thermometer.
- Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees. Stir the shallots occasionally to make sure they brown evenly.
- Remove them from the oil with a slotted spoon, drain well and spread out to cool on paper towels.
- Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 463.6 Kcal (1941 kJ) | ||
| Calories from fat | 416.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.28g | 71% | |
|---|---|---|---|
| Cholesterol | 11.45mg | 4% | |
| Sodium | 9.66mg | 0% | |
| Potassium | 253.87mg | 5% | |
| Total Carbs | 12.86g | 4% | |
| Sugars | 6.05g | 24% | |
| Dietary Fiber | 2.27g | 9% | |
| Protein | 2.32g | 5% | |
| Vitamin C | 6.1mg | 10% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.8mg | 4% | |
| Calcium | 29.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 377.17 Kcal (1579 kJ) | ||
| Calories from fat | 338.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.65g | 71% | |
|---|---|---|---|
| Cholesterol | 9.31mg | 4% | |
| Sodium | 7.86mg | 0% | |
| Potassium | 206.54mg | 5% | |
| Total Carbs | 10.46g | 4% | |
| Sugars | 4.92g | 24% | |
| Dietary Fiber | 1.85g | 9% | |
| Protein | 1.89g | 5% | |
| Vitamin C | 4.9mg | 10% | |
| Iron | 0.6mg | 4% | |
| Calcium | 23.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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