Herby Fried Shallot and Bread Crumb Crunch
Updated Dec. 23, 2021
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½large loaf stale country bread, crusts removed and diced into 1-inch cubes (about 5 heaping cups)
- 2½cups thinly sliced shallot rings (from about 7 shallots)
- 2cups neutral oil, such as canola or safflower, for frying
- Flaky sea salt
- 12sage leaves (from 2 to 3 sprigs)
- ¼packed cup fresh rosemary leaves (from 4 to 5 sprigs)
- 3tablespoons finely chopped fresh flat-leaf parsley leaves (from about ⅓ large bunch)
- 1tablespoon finely chopped fresh thyme (from 8 to 9 sprigs)
Nutritional analysis per serving (8 servings)
237 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 5 grams protein; 225 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a food processor, pulse the bread until no pieces larger than a pea remain. Set aside.
- Step 2
Line 2 baking sheets with paper towels and set a fine-mesh strainer over a medium saucepan. Set aside.
- Step 3
Combine shallots and oil in a second medium saucepan or a wok, and place over medium-high heat. Cook, stirring frequently, until shallots begin to bubble, about 2 minutes, then reduce heat to medium-low. With the shallots constantly bubbling — the constant bubble is key — continue frying. Stir regularly to ensure even cooking, until shallots turn pale golden brown, 24 to 28 minutes longer.
- Step 4
Quickly and carefully pour the shallots and the oil into the prepared strainer, draining the oil into the first saucepan. (The shallots will continue to carry over to a deep golden brown as they cool and crisp up.) Carefully spread out the shallots to cool onto one of the prepared trays and season lightly with salt. Set aside.
- Step 5
Reset the strainer over the now-empty pot and set aside. Place the saucepan with the strained oil over medium-high heat, and add a sage leaf to test the temperature. (Alternatively, use a thermometer to check that the oil is at 360 degrees.) When it sizzles, add the rest of the sage and the rosemary, and stir with a slotted spoon or spider. As soon as the bubbles subside, after 20 to 30 seconds, remove the herbs from the oil and spread them out onto the second baking sheet.
- Step 6
Add the bread crumbs to the oil and stir. Cook, stirring constantly, until golden brown, 3 to 4 minutes, then quickly and carefully pour the bread crumbs and oil into the prepared strainer. Spread bread crumbs on the baking sheet beside the rosemary and sage. Season herbs and bread crumbs lightly with salt. Set aside and allow to cool.
- Step 7
To assemble, in a large bowl, toss together shallots, bread crumbs, crumbled fried herbs, parsley and thyme, and ¾ teaspoon flaky salt. Taste and adjust seasoning as needed. Keep in an airtight container for up to 3 days.
- To work ahead, fry shallots, rosemary, sage and bread crumbs up to 1 day in advance. Do not season with salt, and wrap separately once completely cooled in airtight containers. Just before using, combine the ingredients, and add parsley, thyme and salt.
- You can change up the herb combinations, or add dried chilies or nuts depending on the time of year. This recipe is endlessly adaptable and will add excitement and crunch to all kinds of dishes, whether soups or pasta, eggs or braises.
Private Notes
Comments
For the life of me I can't figure out why Step 3 (which has 24-28 minutes of down time) isn't the first step, with the food processing and draining prep done afterward. I might have to take the risk and find out
For those in a hurry, readymade fried shallots are available in plastic containers at Asian stores (they're a staple in Thai cooking). French's Fried Onions work equally well, and are possibly cheaper in bulk.
I understand the ease that purchasing already fried shallots would bring. However, you wouldn’t have the benefit of the shallot oil for the breadcrumbs and fried herbs. It looks worth the shallot step. Will gladly be employing this topping on my Butternut Squash Lasagna. I will bake the Lasagna and add the topping last since it’s already been fried and crunchy.
Even though my execution was flawed (I didn't fry the shallots quite long enough, and I didn't have sage) this turned out great. I regularly host a granddaughter who loves boxed mac 'n' cheese, and there's always leftovers -- which I find boring in their normal state. But with this topping, they're awesome! Great way to use up stale bread, too.
Notes to people reading old notes - 1) shallots must be thinly sliced and cooked over medium-low, and 2) regarding Patti’s comment that she fed her shallots to the dog: PLEASE never do that. The entire allium family is toxic to dogs. Onions, garlic, shallots, scallions, all very bad for your pups!
Save yourself a pot and do the shallots in the microwave a la Kenji: Combine sliced shallots and oil in a microwave safe bowl or measuring cup and nuke on high for 5 min, stir, then continue to nuke for 1-2 min at a time until the shallots are juuuuust starting to get golden. Take out, stir a few times, and strain the oil into a pot. The shallots will continue to brown and crisp as they cool. I use this method all the time to have fried shallots on hand, and it’s sooo much easier!