Crispy Onion

Directions

1. 1
   Slice the shallots VERY THINLY-- cut them in half and julienne your way through-- Heat oil in frying pan-- chuck the shallots in the very hot oil until they turn brown and crunchy-- be sure that there's significant colour change but careful that they don't burn!
2. 2
   Drain the shallots, place on a plate over paper towel to take out excess oil, and sprinkle with salt.
3. 3
   When they cool, store in an airtight jar.