Recipe by Anna Gill
Makes 1 cup
2 cups thinly slices shallots (about 4 large shallots)
1½ cups neutral oil, such as saffron or canola
1. Place the oil in a flat wide sauté pan and heat over medium level until the oil is shimmering.
2. Add the shallots in a single layer and cook, stirring constantly, until a light golden brown, approximately 10 to 15 minutes. Using a slotted spoon, transfer the shallots in a single layer to a paper towel lined plate. Drain and blot thoroughly.
3. Place the plate, paper towel and shallots together in the microwave on high for 1 full minute.
4. Let the plate stand for an hour in the air, then transfer to a storage container.
NOTE: For best results use within a couple of days.
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