Crispy Shallots ( Ina Garten Back To Basics) - cooking recipe

Ingredients

1 1/2 cups olive oil or 1 1/2 cups vegetable oil
3 tablespoons unsalted butter
5 -6 shallots, peeled and sliced into thin rings

Preparation

Heat the oil and butter in a saucepan over medium-low heat until it reaches 220\u00b0 on a candy thermometer.
Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees. Stir the shallots occasionally to make sure they brown evenly.
Remove them from the oil with a slotted spoon, drain well and spread out to cool on paper towels.
Once they have dried and crisped, they can be stored at room temperature, covered, for several days.