Sautéed Shallots *****

Shallots

Avocado Oil 

Sea salt

Peel shallots; slice into very thin slices.

Lightly coat a sauté pan with avocado oil; heat over medium heat.  When hot, add shallots to pan and lower heat.  Cook, stirring frequently, until they're tender and slightly brown.  

Watch carefully; they burn easily.

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• 4 shallots or 1 large red onion, peeled and thinly sliced

1. Place sliced shallots in a large skillet and cover with oil. Pan-fry the shallots over medium to medium-high heat for 10 minutes, or until brown, stirring as needed to ensure even cooking.
   During the last 3 minutes of cooking, add 1 tsp balsamic vinegar to help with caramelization. Transfer shallots to a plate. Blot with a paper towel and season with sea salt. Set aside.