Step 1

Using a food processor with a slicing blade or a mandoline slicer, slice the shallots as evenly and thinly as possible. You can also slice by hand if you don’t have these tools.

Step 2

Spread shallots evenly on a microwave-safe plate lined with several layers of paper towels. Microwave for 1 minute. Remove from microwave and dab the softened shallots with more paper towels to remove excess moisture.

Step 3

Add oil and shallots to a frying pan (yes, add shallot to room temperature oil). Heat oil to 250°F and lightly fry for 8 minutes or when the majority of the shallots turn light brown. Occasionally stir the shallots for even browning. Note: residual heat will continue to cook the shallots so get them out of the oil before the desired color.

Step 4

Use a slotted spoon or a fine mesh sieve to remove the shallots and transfer them a to plate lined with paper towels or a wire basket for better results. Once cooled, the shallots are ready to use. Store fried shallots in an airtight container at room temperature for up to 8 months.

Step 5

Strain the oil through a fine-mesh strainer or cheesecloth to remove any last bit of shallots that may have remained. Transfer this aromatic shallot oil to an air tight jar and store it at room temperature. Reserve it for use with dishes that require oil.