Crispy Onion

1. 1

   Slice the shallots VERY THINLY-- cut them in half and julienne your way through-- Heat oil in frying pan-- chuck the shallots in the very hot oil until they turn brown and crunchy-- be sure that there's significant colour change but careful that they don't burn!

2. 2

   Drain the shallots, place on a plate over paper towel to take out excess oil, and sprinkle with salt.

3. 3

   When they cool, store in an airtight jar.

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