Slow roasting shallots brings out their natural sweetness and the result is a tender, richly flavored shallot confit that melts in your mouth and can be used in so many different ways!
Shallots are a type of onion, with a milder flavor and hint of garlic… yum!
They make a frequent appearance in my salad dressings, where they add a mild sweetness and crunch. Raw, they are strong and pungent.
Shallot confit transforms shallots into preciously delectable jewels that melt in your mouth.
Why this Recipe Works
- Transforms that pungent shallot flavor! Slow roasting shallots brings out their sweetness and results is tender, rich and jammy shallot morsels that melt in your mouth.
- Multi-use recipe! Make this shallot confit once and use in numerous ways.
- That shallot oil! The resulting fragrant and deeply flavored oil is reason enough to make this confit!
- Keeps well in the fridge! The shallot confit will keep up to 1 months.
What is Confit?
Confit may sound all fancy schmancy but please don’t be intimidated by the word. All confit means is any type of food cooked slowly in fat over a long period of time. That’s it! Here the fat of choice is olive oil.
French words just sound fancy (and slightly) intimidating thinks me.
Here we’re cooking shallots in olive oil with fresh herbs, salt, and pepper. Aside from peeling the shallots (def a labor of love) the oven is pretty much does all the confit work.
How to Make this Shallot Confit
Peel shallots. Slice them in half if large or keep as is if small. Submerge in olive oil, add herbs, salt and pepper and let your oven do the rest of the work.
Uses for Shallot Confit
Add shallot confit to: hummus or other dips, sandwiches, sautéed veggies, pizza, grilled meats…
Think of shallot confit as rich and subtly sweet condiment that can be added to pretty much any savory dish.
Use the flavored shallot oil in your vinaigrette or for drizzling a top your favorite savory dishes.
- When possible, buy local and organic shallots.
- DO NOT throw any of that oil away! It’s arguably the most useful element in this recipe!
- Let cool completely and store in an airtight jar in the fridge for up to 1 month.
Recipe below is inspired by Gjelina. They refer to the resulting shallot oil as a shallot perfume that can enhance almost any dish… love it!!!
Wanna get your confit game on and try other confit recipes? I got ya! Check out my Cherry Tomato Confit & Burrata Pasta.
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #chefdanielagerson. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
Let’s make waves in the kitchen!
- 2.5 pounds shallots peeled, halved if large
- 3 cups extra virgin olive oil
- 2 bay leaves
- 6 sprigs thyme and/or basil
- 1 teaspoon kosher salt
- pinch black pepper
- Preheat oven to 350 F degress.
- Peel shallots, halve if large or keep as is if small.
- Palce shallots in an oven proof dish. Cover completley with oil oil, add fresh herbs and sprinkle with salt and pepper.
- Cover dish with aluminum foil and bake until shallots are fork tender, about 1 hour (exact time will depend on size of your shallots).
- Remove from oven and let cool compeltly. Store in an airtight container in the fridge for up 1 month, completley covered with olive oil