Total Time
Prep 10 mins
Cook 15 mins

Goes with everything! I always have a jar on my dining table at home. Great garnish for Asian soups, noodles, salads, etc.


  1. Slice the shallots VERY THINLY-- cut them in half and julienne your way through-- Heat oil in frying pan-- chuck the shallots in the very hot oil until they turn brown and crunchy-- be sure that there's significant colour change but careful that they don't burn!
  2. Drain the shallots, place on a plate over paper towel to take out excess oil, and sprinkle with salt.
  3. When they cool, store in an airtight jar.
Most Helpful

These are so easy to make and are delicious in a salad! I think they would be good sprinkled on a lot of veggie dishes as well. Thanks skwattink aynjull!

Babs in Toyland August 01, 2004

I was out of my regular crispy onion flakes and spotted your recipe - Very easy to make - the trick is to wait til they brown but not any further. I used a mixture of shallots & red onion - only had 1/4" oil on the pan but I only made a small amount Thanks skwattink aynjull

Bergy July 11, 2004

Great to have these on hand. I used to buy them in a packet when in Malaysia. They were just great on my bean sprout stir fry. Thanks for reminding me about these onions.

Latchy January 31, 2004