First, you're going to need to peel and thinly slice some shallots. While you are slicing, fill a medium-sized pot with oil and heat over medium-high heat.

If you have a thermometer you will want to shoot for 325 to 350 degrees. If you do not have a thermometer you will want to get the oil hot and then put a small shallot piece into the oil to test for temperature, if it immediately starts bubbling vigorously you can add all of your shallots. 

Cook for about 3 to 4 minutes or until the shallots start to turn tan. 

They will go from light tan to dark brown in just a few seconds, so act quickly. The shallots will also brown a tiny bit more AFTER you remove them from the oil so don't worry about pulling them out when they're a little too blonde.

I place a strainer over a heat-proof bowl and quickly spoon the shallots into the strainer. 

Add the strained shallots to a paper towel-lined sheet pan to drain a little more oil. 

Salt immediately.