Combine shallots and oil (just enough to barely cover) in a small microwavable bowl.
Microwave on high for 2 minutes, check then microwave for another minute or until golden. Watch carefully, if it’s golden, remove and shallots will cook more as oil is still hot. Drain shallots and use or keep in airtight container for about 3 days. I always use all of it each time.
