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Introduction: Shallots (Allium cepa L. var. Garden Onion of Brebes) are one of abundant plants from Indonesia with high flavonoid content. Different drying processes can characterize different of flavonoid contents with two different solvents as a comparison. Objective: This study aims to determine the total flavonoid levels of ethanol extract of dry shallot leaves obtained from maceration extraction methods and fractionation. Methods: In this study, the simplicia of shallots were dried at a temperature 30, 40, and 60 ℃ and each was macerated using 96% ethanol as a solvent. The highest flavonoid content was fractionated using ethyl acetate as a solvent. Comparison between the simplicia and the solvent used is 1:10, then the extract obtained was carried out with of the total flavonoid levels were determined using UV-Vis spectrophotometry. Results: The result showed that the highest flavonoid content of shallots ethanol extract are 2.715±0.005 mg QE/g samples and ethyl acetate fraction 115.7±0.025 ng QE/g samples with dried at 40℃. [ABSTRACT FROM AUTHOR]