- 1/2 cup (125 ml) vegetable oil
- 1 lb (500 g) Asian red onions or shallots, finely sliced
- Heat the oil in a wok. Add the onions in 2 batches and stir-fry for 6-8 minutes, until golden. Removed with a slotted spoon and drain on paper towels.
- Transfer the cold, crisp onions to an airtight container. Store in a cool place for up to 4 weeks.