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Roasting shallots?

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Roasting shallots?

Steve Green | Apr 6, 2012 10:06 PM

We like having roasted shallots around, to add to scrambled eggs, potato dishes, etc., but we're wondering about the finer points of roasting them. Most of the recipes we've seen, such as they are, suggest a temp range of 400--450. What we really want is nicely browned shallots, without that wonderful caramelized goo (fond?) getting burnt on the bottom of the pan, as it's the best part. How should we go about this?

Although many of the online recipes recommend olive oil, its low smoke-point seems incompatible with roasting temperatures, so we're thinking ricebran oil.

Also, what's the reason for the vinegar we see in many of the recipes?

Any general suggestions? TIA.

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