Crispy Shallots and Shallot Oil (Microwave Method)

The easiest and most mess-free way to make homemade crispy fried shallots is to make ’em in the microwave! Plus, you’ll end up with a delicious jar of shallot oil that you can use to boost the deliciousness in so many dishes!

Why use a microwave?

Ever since I bought my Anyday microwave bowls, I’ve been using my microwave to streamline the cooking process—not just as a reheating box. I routinely use it to cook Crispy Bacon, Spaghetti Squash, and Mug Cakes.

Don’t believe that the microwave is a safe and healthy way to cook food? Then check out these studies by Harvard University and Cornell University. And you know me: if there’s a way to cook something safely, deliciously, and quickly in the microwave, I’m gonna do it!

This crispy shallots recipe is based on this detailed one from Serious Eats. If you have questions about how a microwave can produce crispy shallots with plenty of crunch, this article has answers to all your burning food science questions. (No microwave? No problem. Just use the stovetop method detailed in this Serious Eats post but substitute avocado oil for the vegetable oil.)

Tips for the best crispy shallots in the microwave

• Size matters: Use a mandolin to uniformly slice the shallots crosswise into thin slices. The trick is to slice the shallots thin—but not paper-thin—so they’ll crisp up and not get oil-logged. Aim for slices that are about an eighth of an inch thick.
• Wattage matters: Check the wattage of your microwave ’cause that’ll determine how fast you can cook all kinds of stuff, including these crispy shallots. I have a 900 watt microwave, so if yours is different, adjust your timing accordingly. (The higher the wattage, the faster the cooking time.)
• Color matters: Because every microwave is different, you should use the color of the shallots as a guide to doneness—not a specific amount of microwave time. I microwave in longer bursts (3 to 5 minutes) until the shallots soften and turn light yellow. Then, I microwave in short bursts (30 seconds to 1 minute), checking between each time I microwave, until the shallots turn golden brown. Don’t be impatient and microwave for 10 to 12 minutes straight—your shallots will burn, and you will cry. (I know this from personal experience.)

Equipment

• Mandolin: I use my trusty Benriner slicer to easily and uniformly slice the shallots. (It goes without saying that using cut-resistant gloves with your mandolin will literally save your fingers.) If you have great knife skills, feel free to slice the shallots by hand!
• Heatproof bowl: I love my Anyday bowls, but any microwave-safe glass bowl will work because you won’t need a lid for this recipe.
• Slotted spoon: I use it to quickly transfer the crispy shallots from the oil to the rimmed baking sheet.
• Rimmed baking sheet + paper towels: Have a rimmed baking sheet lined with paper towel ready to receive the crispy shallots.
• Fine mesh strainer: You’ll use the strainer to remove any bits of crispy shallots from the shallot oil. Otherwise, they’ll burn when you reheat the oil.

How to make crispy shallots in the microwave oven

Using a mandolin, slice the shallots crosswise into ⅛-inch thick slices. You’ll end up with about 2 cups of sliced shallots.

Place the shallot slices in a medium-sized microwave safe glass bowl.

Pour the avocado oil on top of the sliced shallots. There should be just enough oil to cover the sliced shallots.

Use your favorite utensil to make sure the shallots are submerged in the oil.

Microwave the bowl uncovered on high for 5 minutes. Take out the bowl and use a utensil to break up the shallot rings.

Next, microwave in 2 to 3 minute intervals until the shallots are softened and a light golden color.

Then, microwave in 30 second intervals until the shallots are cooked down and golden brown. Make sure you keep a close eye on the shallots or they may burn! (In my 900 watt microwave, it took a total of 12 minutes and 30 seconds to cook the shallots to the right color.)

When the shallots are golden brown, carefully pour the shallots and oil through a fine mesh sieve and collect the shallot oil in a glass container.

Transfer the cooked shallots onto a paper towel-lined rimmed baking sheet to drain.

Quickly, spread out the shallots into a single layer and sprinkle some salt on the hot crispy shallots, if desired.

Don’t worry if the shallots seem a little floppy. They’ll continue to crisp up as they cool.

Pour the strained shallot oil into a glass jar.

How to store crispy shallots

After the crispy shallots are completely cooled, transfer them to an airtight container and store at room temperature for up to two weeks. You can also throw in a desiccant packet to ensure they stay crispy for as long as possible. The shallot oil can be stored in a sealed jar in the fridge for up to one month.

How to use crispy shallots and shallot oil

The possibilities are endless when it comes to these two flavor boosters! Crispy shallots can be used in place of croutons on salads or sprinkled on top of roasted vegetables, soups, stir-fries, or burgers. Basically, anytime you want to add something crunchy and onion-y to a dish, scatter on some crispy shallots!

Shallot oil can be used to make salad dressings, mayonnaise, and sauces to add a tantalizing fried onion flair. I also use it to cook scrambled eggs, stir-fries, and to drizzle on soups!

More microwave recipes

• Microwave spaghetti squash
• Microwave crispy bacon
• Pumpkin mug cake
• Apple mug cake
• Black sesame mug cake
• Matcha mug cake