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How to Make the Crispy Shallots Thinly slice the shallots, focusing on uniformity even more than size, as you want them to finish being cooked at roughly the same time. Set a sieve over a bowl to drain them once crispy. Add the slices to a small saucepan and just barely cover with oil. Heat the shallot and oil over medium heat until everything simmers rapidly. Continue to cook, stirring frequently with a fork to separate the slices, and reducing the heat as necessary if the process seems to be moving too fast

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