Garlic-Shallot Crunch

 

4 large Shallots, peeled and thinly sliced into rings (about 1 cup)

1 head garlic, cloves separated and thinly sliced (about 1/2 cup)

1 to 1 1/2 C. vegetable or other neutral oil

Kosher salt

 

Combine the shallots and garlic in a small pot. Add enough vegetable oil just to cover and place over medium heat. When the shallots and garlic are sizzling vigorously, about 4 minutes in, reduce the heat to low. Continue to cook, stirring occasionally, until golden brown, 15 to 20 minutes. Use a slotted spoon to transfer the shallots and garlic to a paper towel-lined plate and season with a little salt. Let oil cool, then store in an airtight container in the fridge for up to 1 week. Crunchies will keep in an airtight container at room temperature for about 1 month.

 

Use flavorful leftover oil to sear fish or make a vinaigrette.