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OK ... i cut my shallots bigger, and yes, it turned out very well. Most of them didn't burn (except for the very outer very thin pieces) .. Thank you all!

Thanks jennyema, that was what I was afraid of! Was hoping not to have to do the extra step. Thank you everyone for their suggestions. I will definitely try (1) the larger pieces, (2) cook them afterwards, and (3) the 2 step method. ben

Thanks for the suggestions. I'll definitely try both ideas. I do have a question about cooking the shallots later. Isn't the whole idea of cooking the shallots first to add the first flavor?

I'm not a pro, but I was taught to cut by a Frenchman!! :-)

Hi Cooking Goddess (great username!), So here's a prime example of what happened tonight. I was making pan roasted Brussel sprouts with chestnuts and lardon (ok, bacon!). I rendered the bacon got it to almost the crispiness I wanted. I got rid of most of the bacon fat (to be reused again...

Hi everyone, I'm new here. So glad that I found this site. The reason I looked around for cooking forums is that there is something that I cannot figure out ... A lot of recipes call for softening shallots. My obsession with cooking shows also tells me that starting with shallots will enhance...