So now it is 1 am and it has been many hours since my shallots finished caramelizing.
All in all, i think it was a success.
I first sweated the shallots for about 20 minutes in about 1 cup of olive oil. Then i strained about 3/4 of the olive oil out of the pan and finished caramelizing the shallots over mediium low heat for another 20-30 minutes. They were gorgeous, beautifully browned and that excellent crunchy chewy texture, almost like cracklings! yummm. my husband and i were eating them by the spoonful. I sprinkled them with a tiny bit of salt and about 1/4 to 1/2 teaspoon of sugar in the last 3 minutes. I then added the hot shallots back to the warm oil and let it steep for about 6 hours and then strained the oil, (since after frequent tastings, it seemed as if the oil was getting a little TOO flavored for my taste.) i strained the whole mixture off through my spatter screen and funneled it back into a clean bottle. It smells great. The shallots however, are almost gone, since we can't stop eating them, but the oil seems tasty as well, we have been dunking bread in it all night and it is holding up well. I am tempted to dump some fresh thyme in it for a night or 2, but i'm worried about the thyme imparting a mildewy flavor...
we shall see.
Take care all, pleasant dreams.