Anyone interested in a heaping helping of palm oil, dextrose, TBHQ, Citric Acid and Propylene Glycol with side of onions, salt, and wheat? Anyone?  Anyone?

Me neither.

I know, I know, it is super easy to stock up your pantry with a tub or two of store-bought French fried onions, yet you really don’t need to.  You see, it only takes a few minutes to make your own and then you can skip all the nasty stuff.

 

Any onions will do but I am partial to shallots.  Shallots are my go-to for everything wonderful.  They have a nuttiness and savory depth that is hard to beat.  Most places nowadays you can buy them in bulk and the price has come down considerably.

First, remove the skin and slice the onion super-duper oniony thin

Heat a skillet on medium-high heat and add a thin layer of your favorite cooking oil.  Extra virgin olive is totally appropriate since we won’t get the heat too high or keep it on the burner very long.  My personal favorite go-to for these French fried shallots is macadamia nut oil. It is light tasting and handles heat quite nicely.

Use your spatula to coat the onions with the oil and add salt, pepper, and garlic to your liking.  This step can be done ahead of time in a mixing bowl but why dirty up another dish?  Give it a few minutes until the onions start to brown and then remove them from the heat and place on a paper towel.  This will allow it slowly stop the cooking and caramelizing process and remove some of the excess oil.

Go on, taste it.

Take a nibble.

Surprisingly delicious, yes?

Now you are ready to use as a garnish to casseroles, salads, avocados, potatoes, you name it.  Make a large batch a few days before Thanksgiving and store in the refrigerator until your ready.   Your green bean casserole will thank you.

Yes, I told you it is easy.

Minus the junk in the store bought brand.

Happy garnishing,

Eat well, my friends. Eat well.

Lyndi