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.
Cooks Tips
- 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!
Shallot Confit
Ingredients
- 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
Instructions
- 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
Never tried having Shallot Confit. It sounds really delicious. Maybe it’s time for me to try something new. Can’t wait to go to my kitchen.
Yesssss!!! Def try it I *highly* recommend! Confit-ing the shallots turns the into luxuriously tender morsels that melt in your mouth! And that oil can be used in so many delicious ways too!
This confit looks really delicious with shallots, and I for sure am going to try it. Thanks for sharing.
Absolute pleasure Colleen and I’m so super stoked to hear you’re gonna try this! Please do let me know how it comes out…I’d absolutely love to hear :).
Now, this is an interesting recipe I need to try. Growing up, the shallot is a staple ingredient; hence, we always have them ready anytime or in cooking. Can’t wait to try this version.
Thanks so much for sharing Linda! Where did ya grown up I’m so curious. And very stoked to hear you’re trying this :)!
I am a big lover of both shallots and olive oil. Can’t imagine what I’m missing without that flavoured oil in my life. I like the idea of using them on pizza. Definitely going to try this recipe!!
Yessss!!! So stoked to hear that Eva! I’ve been drizzling this shallot oil on all my savory dishes lately… it’s scrumptiously delicious!
What an absolutely beautiful dish you have here! I’ve never had this and I’m very intrigued to give it a try! Thanks for making this look so appealing!
Absolute pleasure Leslie! Thanks so much for the super sweet feedback! Would love to hear how it goes after ya make it :).
This is one beautiful and creative dish!! You have intrigued me and now I need all these yummy flavors of Shallot Confit in my life. Thanks for sharing this , it is now on my radar and I will be trying this ..another reason to love shallots 🙂
Absolute pleasure Debbie and thanks so much for the super sweet feedback! Stoked to hear you’re intrigued and wanna make this :). And yes I agree…. ya need some shallot confit goodness in your life!
OMG this is EPIC! I am not a huge fan of regular onions but I LOVE shallots, especially when they are roasted or as a confit! I cannot wait to try this!
So super stoked to hear that Lori! Confit-ing the shallots turns them into mouthwateringly tender shallots that melt in your mouth! And the oil can be used in so many delicious ways too! Thanks so much for the feedback :).
Wow. This is a beautiful dish and I am in love with the flavor combos! I’ve never had anything like this so I’m excited to share this recipe around the table with my family!
So super stoked to hear that Amy! Hope you’re family absolute adored it! Did you use the yummy shallot oil for anything else :)?