If you love the cozy, savory flavor of Williams Sonoma Thanksgiving Crunch, this easy homemade copycat version is about to become your new favorite holiday condiment. Crispy fried onions, golden garlic, rosemary, sage, thyme, fennel, black pepper, and warm ginger are infused into a rich blend of olive oil and grapeseed oil for a spoonable topping that tastes like Thanksgiving in a jar.
Drizzle it over roasted turkey, mashed potatoes, stuffing, vegetables, eggs, sandwiches, or even leftover Thanksgiving turkey sandwiches. It adds that little crispy, herby, savory finish that makes simple food taste special.
I especially love serving it with my Thanksgiving Smoked Turkey, Brown Butter Mashed Potatoes, Orange Juice Glazed Carrots, and How to Dry Brine a Turkey.
More Thanksgiving Side Dishes You’ll Love
Why You’ll Love This Thanksgiving Crunch Oil
- Tastes like a savory Thanksgiving chili crisp with crispy onions and warm herbs.
- Makes an ordinary plate of mashed potatoes, turkey, or roasted vegetables taste restaurant-worthy.
- Easy to make with pantry spices and a few simple fresh ingredients.
- A beautiful homemade food gift for Thanksgiving hosts and holiday-loving friends.
- Perfect for using up Thanksgiving leftovers.
What Is Thanksgiving Crunch?
Thanksgiving Crunch is a savory oil-based topping inspired by the flavors of a classic holiday meal. It has crispy fried onions and garlic combined with fall herbs like rosemary, sage, and thyme, plus fennel, black pepper, and a touch of ginger.
Think of it as a Thanksgiving-inspired chili crisp without being overly spicy. It is herby, deeply savory, fragrant, and full of crunchy little bites you will want to spoon over everything.
Ingredients for Copycat Thanksgiving Crunch
Grapeseed Oil and Olive Oil
Using a blend of grapeseed oil and extra-virgin olive oil gives this topping a clean flavor with a little richness. The grapeseed oil is also great for frying the shallots and garlic without overpowering the herbs.
Shallots
Thinly sliced shallots fry into crisp, golden pieces that give the crunch its signature onion flavor.
Garlic
Fresh garlic becomes golden, crisp, and lightly sweet as it fries in the oil. Keep a close eye on it because thin garlic slices can go from golden to burned quickly.
Thanksgiving Herbs
Rosemary, sage, thyme, oregano, and marjoram give this oil its unmistakable holiday flavor. Dried herbs work best here because they infuse the oil without adding extra moisture.
Fennel Seeds, Ginger, and Black Pepper
Fennel seeds add a subtle warm, savory note, while ground ginger and black pepper give the oil depth without making it hot.
Crispy Fried Onions
A handful of store-bought crispy fried onions adds an extra layer of crunch and gives this copycat recipe that cozy green-bean-casserole-meets-herb-oil flavor.
How to Make Copycat Williams Sonoma Thanksgiving Crunch
1. Fry the shallots
Add the grapeseed oil to a small saucepan over medium-low heat. Add the thinly sliced shallots and cook slowly, stirring often, until they are deep golden brown and crisp, about 12 to 15 minutes.
Use a slotted spoon to transfer the fried shallots to a paper towel-lined plate.
2. Fry the garlic
Add the sliced garlic to the same oil. Cook for just 1 to 2 minutes, stirring constantly, until the garlic is lightly golden. Remove it immediately with a slotted spoon and place it beside the fried shallots.
Do not let the garlic get dark brown or it can become bitter.
3. Bloom the herbs and spices
Remove the saucepan from the heat. Stir in the olive oil, rosemary, sage, thyme, oregano, marjoram, fennel seeds, ginger, black pepper, salt, and optional red pepper flakes.
Let the mixture sit for 10 minutes so the warm oil can pull out all that cozy herb flavor.
4. Finish the crunch
Stir the fried shallots, fried garlic, and crispy fried onions into the seasoned oil. Let it cool completely before transferring it to a clean jar.
Ways to Use Thanksgiving Crunch Oil
This crunchy herb oil is delicious on almost everything. Try it on:
- Roasted Thanksgiving turkey or chicken
- Mashed potatoes and sweet potatoes
- Stuffing or dressing
- Green beans, Brussels sprouts, carrots, and roasted squash
- Deviled eggs
- Fried eggs, scrambled eggs, and omelets
- Turkey sandwiches and leftover Thanksgiving wraps
- Creamy soups
- Baked potatoes
- Buttered noodles or mac and cheese
It would be especially good spooned over Giblet Gravy mashed potatoes or stirred into a leftover turkey sandwich made with your dry-brined bird.
Copycat Williams Sonoma Thanksgiving Crunch Oil
This copycat Williams Sonoma Thanksgiving Crunch is a crispy, savory herb oil filled with fried shallots, garlic, rosemary, sage, thyme, fennel, black pepper, and warm holiday spices. Spoon it over turkey, mashed potatoes, stuffing, roasted vegetables, eggs, or leftover Thanksgiving sandwiches.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 1 1/2 CUPS 1x
- Category: CONDIMENT
- Method: STOVETOP
- Cuisine: Thanksgiving
- Diet: Vegetarian
Ingredients
- 1/2 cup grapeseed oil
- 1/2 cup extra-virgin olive oil
- 2 large shallots, very thinly sliced
- 8 garlic cloves, very thinly sliced
- 1/3 cup crispy fried onions
- 1 teaspoon dried rosemary
- 1 teaspoon rubbed sage
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon fennel seeds
- 1 teaspoon freshly cracked black pepper
- 1/4 teaspoon ground ginger
- 3/4 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes, optional
Instructions
- Add the grapeseed oil to a small saucepan over medium-low heat.
- Add the thinly sliced shallots and cook slowly, stirring often, for 12 to 15 minutes, until deep golden brown and crisp. Transfer the shallots to a paper towel-lined plate using a slotted spoon.
- Add the sliced garlic to the warm oil. Cook for 1 to 2 minutes, stirring constantly, until lightly golden. Remove immediately with a slotted spoon and add it to the plate with the shallots.
- Remove the saucepan from the heat. Stir in the olive oil, rosemary, sage, thyme, oregano, marjoram, fennel seeds, black pepper, ginger, kosher salt, and optional red pepper flakes.
- Let the seasoned oil sit for 10 minutes so the herbs and spices can bloom and infuse the oil.
- Stir in the fried shallots, fried garlic, and crispy fried onions.
- Cool completely, then transfer the Thanksgiving crunch oil to a clean, dry jar. Stir before serving and spoon or drizzle over your favorite holiday foods.
Notes
- Keep the heat low while frying the shallots and garlic. Dark brown garlic can become bitter.
- For a less spicy version, leave out the red pepper flakes.
- This is delicious over turkey, mashed potatoes, stuffing, roasted vegetables, deviled eggs, baked potatoes, buttered noodles, and leftover turkey sandwiches.
- Because this recipe contains fresh garlic and shallots, store it in a sealed jar in the refrigerator for up to 1 week.
- Do not store homemade garlic oil at room temperature.
- Let the jar sit at room temperature for 10 to 15 minutes before serving if the olive oil firms up in the refrigerator.
Tips for the Best Thanksgiving Crunch
Slice the shallots and garlic as evenly as possible so they fry at the same rate.
Keep the heat low. The goal is crisp, golden shallots and garlic—not dark or burned bits.
Add the herbs after removing the oil from the heat. Dried herbs can scorch quickly in hot oil.
Use a clean, completely dry jar. Any moisture can shorten the storage time.
For more heat, add extra red pepper flakes. For a closer savory-herb flavor, leave them out.
How to Store Thanksgiving Crunch Oil
Because this recipe contains fresh garlic and shallots, it must be stored in the refrigerator. Keep it in a sealed jar for up to 1 week.
Let the jar sit at room temperature for 10 to 15 minutes before serving if the olive oil firms up in the refrigerator. Stir well before spooning it over food.
Do not store homemade garlic oil at room temperature.
Frequently Asked Questions
Is Thanksgiving Crunch spicy?
Not really. This copycat recipe is herby, savory, and peppery rather than hot. You can add crushed red pepper flakes if you want a little heat.
Can I use only olive oil?
You can, but use a mild olive oil and keep the heat low. A blend with grapeseed oil gives the cleanest flavor and is better for frying the shallots and garlic.
Can I make this ahead for Thanksgiving?
Yes. Make it up to 5 to 7 days ahead and store it in the refrigerator. It is an easy little recipe to knock out before the holiday cooking gets busy.
What can I use instead of shallots?
A small sweet onion, thinly sliced, works well. Shallots have a slightly sweeter, more delicate flavor, but either option will be delicious.
Is this the same as chili crisp?
It is similar in texture and how you use it, but the flavor is completely different. Instead of lots of chile heat, this one tastes like crispy onions, garlic, herbs, and Thanksgiving seasoning.
Final Thoughts
This copycat Williams Sonoma Thanksgiving Crunch oil is one of those little extras that makes the whole holiday meal feel more special. A spoonful over turkey, mashed potatoes, roasted vegetables, or even your day-after leftovers brings in all those warm, savory Thanksgiving flavors without adding another complicated side dish to the menu.
Make a jar for your own table, then make another for the friend or family member who always wants “just a little more” crispy onion topping.
