https://www.nytimes.com/1999/01/17/magazine/food-good-morning-vietnam.html?searchResultPosition=1

• 12 shallots, peeled and thinly sliced
• 1/4 cup vegetable oil.

1. Separate the rings of shallots and place them on a baking sheet covered with paper towels. Allow to dry out for at least 6 hours or overnight.

2. Heat the oil in a skillet over medium-high heat. When very hot, add the shallots and fry, stirring constantly, until golden brown, about 5 minutes. Drain on paper towels. Store in an airtight container for up to 3 weeks.

Yield: 1 cup.