Fried Shallots (6)

Shelf-stable fried shallots are available in plastic containers at Asian markets. They add crunch and an oniony punch to muffins and flatbreads and are a great garnish for soups like Spicy Sweet Chicken Curry Soup. I also use them in Berbere Spice Blend. Packaged fried shallots last indefinitely in a cool, dark pantry. You can make your own by tossing thinly sliced shallots with cornstarch and deep-frying them until golden brown; they won’t last as long as the packaged variety, but they are delicious. Alternatively, substitute packaged fried onions (the type used to top old-school green bean casseroles).