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Crispy Shallots

Recently I was visiting my son and daughter-in-law in California and it was SO relaxing. They have a bookshelf full of cookbooks that I had the sheer joy of perusing through while my son and hubby watched football. I screen shot several recipes and this was one of them and I could not be more excited to share this one with you. It is simple and takes only minutes to make... then the sky's the limit on how you use these crispy, salty, rings of garnish fantastic-ness. I used them last week on home made ramen soup...that recipe link is here. (I can not put in words how fabulous this soup is, but I digress) I've garnished salads with these shallots and well, after than they were gone because my hubby ate them out of the container!!!! Shocker, not really. Seriously though, I would sprinkle these over anything that would be more lovely with crispy, sweet, and salty goodness. Roasted vegetables, soups, eggs, really, almost anything. You may want to hide them or make a double batch as my family can't resist snacking on them. Also the oil that the shallots are cooked in is reserved and makes a delicious cooking oil that keeps for weeks in the fridge.


  • 1 cup oil (vegetable or canola)

  • 1 cup thinly sliced shallots

  • Kosher salt


  1. In an 8 by 8 inch glass baking dish evenly distribute the shallots, then pour the oil on top.

  2. Microwave for 8 to 10 minutes or until crispy. Begin checking after 6 minutes, as they darken quickly.

  3. Transfer the crispy shallots to a plate lined with a paper towel and sprinkle with salt.

  4. Carefully pour the oil into a glass mason jar or other airtight container and store in the refrigerator for up to one month.

  5. The shallots will keep in an airtight container for one week. I doubt they will last that long though.

Here is the printable recipe

Crispy Shallots-2
Download PDF • 364KB

Oh and here is a pic of my Ramen soup I made and used my crispy shallots to make this dish even more delicious.

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