(Bawang Goreng)

MAKES ABOUT 2 CUPS

Fried shallots make a terrific topping for steaks, salads, and soups—and the leftover frying oil is great to use for vinaigrettes and for sautéing anything savory.

6 shallots
Peanut oil

1. Peel and slice shallots as thinly as possible, using a mandoline or a very sharp knife. Spread shallots out in a thin layer on a large sheet tray, overlapping them as little as possible; doing so prevents them from clumping up when fried.

2. Pour oil into a small heavy pot to a depth of 1" and heat over medium-high heat until a deep-fry thermometer registers 325°. Working in 5–6 small batches, add shallots to oil and fry, stirring constantly, until light golden brown, about 1–1 1⁄2 minutes. Remove shallots from oil with a slotted spoon and drain on a paper towel–lined plate (they'll darken slightly as they sit); let cool.

3. To store, refrigerate in an airtight container for up to 1 week.