4mediumshallotsdiced or sliced thin (see how-to instructions below)
2tbspolive oil
1tspsaltsea salt or kosher salt
Instructions
How to dice shallots for caramelizing them
Cut both ends off shallot. Slice shallot in half lengthwise.
Peel off the outer paper layer of shallot (to make it easy, I usually peel off the first ring of shallot, too.)
Slice shallot in ½” segments, the long way.
Turn sliced shallots and dice to ½” segments the other way.
How to caramelize shallots
Set a medium or large pan on the stove to medium high heat. Use a cast iron skillet if you have it, or go rogue like me and use a nonstick pan (it works just fine for me!). Add oil and diced or sliced shallots to the pan. Leave them, without stirring, for a few minutes.
Once oil begins bubbling and shallots begin browning and sizzling in the pan, add salt.
Reduce heat to medium and regularly stir for 5-10 minutes, until shallots caramelize to your desired level. I like mine golden brown, but always remove them before they get too brown and crispy. They’ll drastically reduce in size as they cook.
Remove caramelized shallots from the pan and transfer to a serving bowl. Rest until cool and enjoy!