Crispy Shallot Butter

 about ½ cup

Crispy shallots
2     medium shallots, peeled and trimmed
1∕3 to ½ cup vegetable oil
      heavy pinch kosher salt
Compound butter
8   tablespoons (1 stick) good-quality
     unsalted butter, cut into 4 pieces,
      room temperature
1   teaspoon fresh thyme leaves
¼  to ¾ teaspoon kosher salt, to taste
     pinch freshly ground black pepper

Nutritional information per serving (1 tablespoon):
Calories 108 (97% from fat) • carb. 1g • pro. 0g • fat 12g • sat. fat 8g • chol. 30mg • sod. 143mg • calc. 2mg • fiber 0g

1. Prepare the crispy shallots. Insert the fine slicing disc in the work bowl of the Cuisinart® 7-Cup or 9 Cup Food Processor. Slice the shallots. Transfer the shallots to a microwave-safe bowl. Add the oil, making sure that the oil fully covers the shallots. Start with 1 ∕3 cup but use no more than ½ cup.
Put into a microwave and set the time for 5 minutes and power level to High. Continue to
microwave on High, in 30-second increments, until golden, about 2 to 3 times. Keep the cycles short to prevent burning the shallots; cooking in 30-second bursts allow you to keep an eye on the color. Once golden, carefully transfer to a fine-mesh strainer to drain, and then transfer to a paper towel-lined plate. Blot well with additional paper towels, and then season with the salt.
Reserve 3 tablespoons of the shallots for the butter, and store the remainder in an airtight container at room temperature.
2. Remove the slicing disc and replace with the universal blade. Add the butter. Process until completely softened, then add 3 tablespoons of the crispy shallots, the thyme, and ¼ teaspoon of the salt. Pulse, using long pulses, stopping to scrape down the bowl as needed, until ingredients are well incorporated but not overprocessed. Taste and add more salt if desired.
Transfer to a piece of parchment paper. Shape into a log, wrap well in the parchment, then cover tightly with plastic wrap. Chill until firm.