Air Fryer Recipe
Crispy Caramelised Shallots
Crispy caramelised shallots are a sweet and savoury addition to any dish, made easily in an air fryer.
Ingredients
- 250g of fresh shallots
- 2 tablespoons of olive oil
- 1 tablespoon of balsamic vinegar
- 1 tablespoon of brown sugar
- Salt and pepper to taste
Method
- Preheat the air fryer to 180°C (356°F).
- Peel and slice the shallots into thin rings.
- In a bowl, mix olive oil, balsamic vinegar, brown sugar, salt, and pepper. Add the sliced shallots and toss until well coated. Let marinate for about 10 minutes.
- Place the marinated shallots in the air fryer basket in a single layer.
- Fry for about 10-15 minutes, shaking the basket halfway through.
- Remove from the air fryer once they are golden brown and crispy.
Why this works in an air fryer
Thin shallot rings have a high surface area, so the air fryer’s fast convection drives off moisture quickly while a small amount of oil conducts heat and helps browning. Balsamic and brown sugar accelerate caramelisation, but the sugars can scorch if the rings are piled up or cut unevenly.
Equipment notes
Assumes a 4–6 litre basket holding the shallots in a loose single layer; in a smaller drawer cook in two batches, while in a dual-zone air fryer use one drawer per half-batch and start checking 2–3 minutes earlier as the shallots sit closer to the heating elements.
Common pitfalls
- Black edges with a soft centre before minute 10? The sugar is scorching faster than moisture is escaping; drop to 160–170°C and shake more often to expose damp pieces.
- Pale, floppy rings after 15 minutes? The basket is overcrowded or the slices are too thick; split into batches and keep the rings around 2–3mm thick.
- Clumps of sticky shallot rather than separate crisp strands? Too much marinade is pooling; lift the shallots out with tongs or a slotted spoon and leave excess liquid in the bowl.
- Some rings burnt while others are raw-looking? The slicing is uneven; separate thicker pieces and give them a few extra minutes, or cut more consistently next time.
Variations & substitutions
- Use red onions instead of shallots for a sharper flavour; they contain more moisture, so expect a slightly longer cook and less delicate crispness.
- Swap balsamic vinegar for sherry vinegar for a less sweet finish; it browns a little more slowly, so judge by colour rather than time.
- Use maple syrup instead of brown sugar for a deeper glaze; it can darken quickly, so check from minute 8 onwards.
- Add a pinch of smoked paprika or thyme after tossing; dried seasonings can catch in the airflow, so keep the coating lightly oiled to help them adhere.
Storage & reheating
Keep cooled shallots in an airtight container in the fridge for up to 3 days, then re-crisp in the air fryer at 160°C for 3–5 minutes in a loose layer.
Nutrition
Calories: 250
