Crispy Shallots

Langkah-langkah

1. Peel and slice the shallots thinly into rings or half-moons (about 1/16-inch thick). It’s easiest to do this evenly with a mandoline, but you can also just use a sharp knife.
2. Add the sliced shallots and oil to a small saucepan or skillet (starting in cold oil helps them cook evenly). Heat over medium and cook for about 8-12 minutes, stirring often, until the shallots slowly turn golden brown. Watch closely near the end, as they can burn quickly once they’ve begun to brown.
3. Use a slotted spoon to transfer the shallots to a paper towel-lined plate. Spread them out and sprinkle with salt. They will continue to crisp as they cool.
4. Serve immediately or store in an airtight container at room temperature for up to 1 week.