HOW TO STORE SHALLOTS RECIPES

Steps:

• Set a fine-mesh strainer over a medium heatproof bowl. Thinly slice shallots crosswise into rings on a mandoline (they should be about the thickness of a dime).
• Place shallots in a medium saucepan and pour in oil to submerge. Set over medium-low heat and cook, stirring often with a fork to encourage rings to separate, until shallots are golden brown, 20–25 minutes. (Keep an eye on them; once they start to brown they’ll darken fast.)
• Pour shallots into strainer to drain, then transfer to paper towels. Season with salt and let cool. Reserve shallot oil for another use, like vinaigrettes, stir-fries, and soups.
• Do Ahead: Shallots can be fried 5 days ahead. Store airtight at room temperature.

Steps:

• 1. In a small saucepan, heat the oil over medium-high until it registers 275°F on a deep-fry thermometer. Add the shallots and cook, stirring, until light golden brown, about 8 minutes. Using a slotted spoon, transfer the shallots to a paper towel-lined plate to drain.
• 2. Increase the heat to high and place a fine-mesh sieve over a heatproof bowl. When the oil registers 350°F on the deep-fry thermometer, add the once fried shallots and cook just until they are crispy and well-browned, about 1-2 seconds, watching carefully so the shallots don't burn.
• 3. Immediately pour the oil and shallots through the sieve to stop the cooking, then transfer to shallots to a paper towel-lined plate to drain. Reserve the oil for another use. The shallots will keep, stored in an airtight container, for 1 day, but they're best the day they are made.