Fried Shallots and Shallot Oil

1. 1

   Heat oil in a wide, heavy skillet over medium-high heat, and line a plate with paper towels.

2. 2

   Test oil by tossing in a slice of shallot.

3. 3

   When it sizzles, gently add remaining shallots and lower heat to medium.

4. 4

   Shallots should bubble gently, not furiously.

5. 5

   Stir often.

6. 6

   After 5 minutes, if shallots have started to brown, reduce heat.

7. 7

   They should slowly turn from translucent to golden to brown; the process should take about 15 minutes.

8. 8

   Transfer cooked shallots to lined plate with slotted spoon or tongs, shaking off excess oil.

9. 9

   Blot with paper towel and let cool at room temperature for 5 to 10 minutes, until crisp.

10. 10

    Store shallots in an airtight container and use as a crunchy garnish or in salads.

11. 11

    Strain oil to remove debris and store in a cool place in an airtight container; can be used for stir-frying or any another purpose.

* Per serving · 4 servings · Values may vary.

No additional tips available.