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.
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.