In a saucepan, heat 1 cup olive oil to medium.

Once the oil begins to lightly bubble, add the shallots.

Right at 10 minutes of cooking, you will see the shallots start to brown… From this point on you have to keep a close eye on the shallots to ensure they don’t burn!

Add ½ t salt and begin to stir constantly for 5 minutes.

At exactly 15 minutes, turn off the stove. They may not seem entirely done, but they will continue to cook in the oil until all of the shallots are golden brown and crispy.

Remove the shallots from the oil using a slotted ladle. Remove excess oil using a paper towel or rag.

Store the crispy shallots in an airtight storage container in the fridge until you are ready to use them.

Pour the remaining shallot oil into a glass storage container and be sure to use this flavorful shallot oil!