Crispy Shallots

Ingredients

• 3 to 4 large shallots
• 1/4 cup olive oil
• fine or flaky sea salt

Steps

1. 1

   Prep the shallots. 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. 2

   Fry. 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. 3

   Drain. 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. 4

   Serve. Serve immediately or store in an airtight container at room temperature for up to 1 week.