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Cut any large shallots in half down through the root.
Heat the oil to 170 degrees, then add the shallots.
Cook until shallots are soft but not brown, about 5 minutes.
Add 1 cup of the olive oil and the shallots.
Add the shallots and saute until they start to brown.
Add the shallots and cook until soft, about 3 minutes.
She insisted on seeing me alone, and you know Shallot!
I like to include whole shallots; spring onions are also good.
Add shallots and cook over low heat until soft but not brown, about 8 minutes.
Add shallots and cook over medium heat for 2 minutes.
"I had never even heard of a shallot," she said.
Brush with 1 teaspoon oil and add to the shallots.
Cook until the shallots become translucent, about 2 to 3 minutes.
Add the shallots and keep stirring for 5 minutes until golden brown.
The shallots themselves apparently came from farther east of Europe.
Add the mushrooms to the shallots, and cook for 2 or 3 minutes.
Saute the shallots in the oil until they begin to turn golden.
Add the shallots to the liquid and bring to the boil.
Add shallots, cover and cook until they are transparent, about 2 minutes.
Add onion or shallots and garlic if you are using it.
Saute the shallots over low heat until they are soft but not brown.
Heat the butter in a saucepan and add the shallots.
Over all, the study said, shallots had the highest antioxidant value.
Add the shallots and stir until softened, about 1 minute.
Cook until the shallots are soft and the butter turns brown.
