1 cup oil
3 shallots, sliced lengthwise

  • Put oil and shallots in saucepan and heat slowly for about 15 minutes, until they gradually become brown.
  • Turn down heat if they are coloring too quickly.
  • Drain in a sieve over a bowl, then dry with paper towels.
  • Will become crisp as they cool, and can be made in advance.

Source: http://cooking.nytimes.com/recipes/1016022-david-taniss-crispy-fried-shallots