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While the first few minutes of cooking wont produce much color on the shallots, the process moves quickly after that, with deep golden shallots often being ready in about 6 minutes (actual time depends on thickness of the shallot slices). The shallots will continue to darken even on their way to being strained, so be careful to avoid making them too dark, which can cause a bitter flavor. Quickly but carefully strain the shallots, spread on a paper-towel lined plate or baking rack and sprinkle generously with kosher salt

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