Crispy Caramelized Shallot

• 1/2 cup thinly sliced shallot (1 very large or 2 to 3 small shallots)
• 3 tablespoons canola or other neutral oil

1. To ensure that the shallot slices crisp up, you must first remove some excess moisture.
2. Using your fingers, separate the slices into individual layers, depositing them on a paper towel.
3. Gather up the paper towel and gently blot away the moisture.
4. Set near the stove.
5. In a 10-inch skillet, heat the oil over medium-low heat.
6. Add the shallot and fry gently, stirring occasionally to ensure even cooking.
7. After 5 to 6 minutes, when the shallot is fragrant and lightly golden, watch the progress closely, moving the shallot slices frequently by stirring them or swirling the pan.
8. During frying, the shallot will soften into a mass and then stiffen as it caramelizes and crisps.
9. When most of the slices are a rich golden brown, remove the pan from the heat.
10. The total cooking time should be about 10 minutes.
11. Using a slotted spoon, transfer the shallot slices to a paper towellined plate, spreading them out in a single layer.
12. Discard the fragrant oil or reserve it for other uses.
13. When the shallot slices have cooled, crisped, and darkened slightly, transfer them to a small bowl or plate.
14. Left uncovered at room temperature, they will retain their crispiness for a good 8 hours.
15. Even if they no longer rustle when you shake them, they are still tasty.

shallot, other neutral oil

Taken from www.epicurious.com/recipes/food/views/crispy-caramelized-shallot-383016 (may not work)