Crispy shallots in brown butter. The first time I had this, I was blown away that something so simple could be so good. I learned to make it at a Sur La Table cooking class. It was a topping for cast iron steak. About a week later, I found the same recipe in “The Joy of Cooking” cookbook. Safe to say this has been around for awhile. But, as I do, I have modified it to fit my kitchen.
The original recipe for a steak topping includes thyme, sherry vinegar, maybe dijon mustard, and something else I can’t remember. Now when I make it, sometimes it lands on steak, but more often it’s for green veggies. I put it on broccoli, green beans, asparagus, or dip artichokes in it. If I ate kale, I bet it would be good with shallots in brown butter.
This is one of those times that it’s all about the process. It takes a little patience, but the time is so worth it! And I make enough to last throughout the week, so that’s nice. Most of the time I make it with just butter, shallots, and salt. All that other stuff is good, but not required for a tasty topping that’ll make you happy to eat your veggies.
So, here it goes—
Crispy Shallots in Brown Butter
- 1 Stick of butter
- 2 small or one large shallot diced
- Salt to taste
- Get out a medium sauce pan and turn on to medium heat. Melt the butter.
- As the butter melts, it will start to bubble and foam. With a spoon or spatula, mix it around to break up the bubbles. Pay attention to the heat, you don’t want the butter to brown to quickly, or worse, burn.
- After a couple minutes, add your diced shallots. Stir them in completely.
- As the shallots fry and crisp up, they will let out moisture and create loads of bubbles. Stir continuously and lower heat as needed to keep from bubbling over.
- Continue to stir and make sure to scrape the brown bits off the bottom of the pan. This is important. It’s delicious.
- Once the shallots are a golden brown and the butter has browned, remove from heat and put in a serving dish. See pictures below to follow the process.
- Now smother whatever it’s intended for: steak, chicken, potatoes, rice, veggies. You’re welcome.
Last night, my brown butter and crispy shallots landed on a weeknight cheat-pan dinner. I had a thin chicken breast cutlet, asparagus, and mushrooms on a sheet pan with a little oil, salt, pepper, and garlic powder. I cooked it at 375F for 18 minutes. Then I gave the chicken a healthy spoonful of shallots and it was perfect.
*Thicker asparagus works better here so it isn’t over cooked compared to the chicken.