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    You are here: Home / Recipes / Menu / Condiments + Drinks + Etc / Shallot Confit

    Shallot Confit

    Jan 27, 2021 · 22 Comments

    3023 shares
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    Revolutionize the way you cook with this rich and subtly sweet shallot confit condiment! And the infused shallot oil is equally valuable!

    Transform raw and pungent shallots into delectably tender and caramelized, melt-in-your-mouth shallot jewels! This versatile and easy-to-make condiment, that’s good enough to eat on its own as a side dish, will take any savory dish up multiple notches! 

    Shallot confit in the making! Whole and halved raw shallots submerged in olive oil with garlic, bay leaves, fresh herbs, salt and pepper; overhead shot.
    pre-oven shallot & other allium confit in the making!
    Shallot confit just out of the oven! Slowly roasted shallots, garlic, olive oil, bay leaves, fresh herbs, salt and pepper in a baking dish; overhead shot.
    post-oven

    Why this Recipe Works

    • Transforms the strong and pungent raw shallot flavor! Slow roasting shallots brings out their sweetness resulting in a tender, rich and jammy shallot morsels that melt in your mouth. 
    • Multi-use condiment! Make this recipe once and use the shallot confit and accompanying infused oil in infinitely delicious savory ways!
    • That infused shallot oil! The resulting deeply flavorful and fragrant oil is reason enough to make this confit! It can enhance any dish! 
    • Keeps well in the fridge! The shallot confit will keep up to 2 months, in an airtight container, completely submerged in olive oil. 

    What are Shallots?

    Shallots are a type of onion with a milder flavor and hint of garlic… yum!
    They’re members of the allium family, which are clutch to cooking and building flavor, along with onions, garlic, scallions, leeks, and chives. 

    Raw allium ingredient shot; lots of different colors of shallots, onions and garlic are in a woven basket; overhead shot on a black background.
    allium bounty!

    I’m officially a more-alliums-the-better-kinda gal! 

    What is Confit?

    Confit literally means ‘to preserve’ in French and refers to any type of food that’s cooked slowly, at a low temperature, for a long period of time. 
    The most classic examples is duck confit, but the term can be used to describe any ingredient. 
    Here’s we’re cooking shallots slowly in olive oil with fresh herbs, salt and pepper… that’s it!
    Please don’t be intimated by this seemingly fancy schmany sounding French word. 
    It’s *really* a super simple cooking technique and a pretty passive one as well since the oven does most of the work. 

    How to Make this Shallot Confit

    Peeling shallots is a labor of love and the oven does the rest of the work. 

    It goes like this: peel (and perhaps halve) shallots, cover completely with olive oil, add fresh herbs/spices, cover in foil and bake until fork-tender. Recipe can be scaled up or down; spices and herbs can be experimented with and swapped.  

    In process shot of shallots submerged in olive oil with fresh herbs, salt and pepper; pre-oven, in an oven proof dish and overhead shot.
    pre-oven
    Post oven shot of shallot confit just out of the oven; shallots are still submerged in olive oil with bay leaves and fresh herbs; overhead shot.
    post-oven

    I don’t discriminate against any allium when making shallot. This recipe is an all-alliums-are-welcome kinda situation. Keep in mind that alliums vary in cooking time and adjust accordingly. And check out this garlic confit! 

    Uses for Shallot Confit

    I haven’t met a savory dish, yet I didn’t like with shallot confit!

    Add the shallots and infused oil to vinaigrettes, dips and spreads, cheese plates, roasted veggies, grilled meats, spread on flatbreads, toasts, sandwiches and pizzas, spooned over pasta and more!
    Have ya had a deliciously epic use for shallot confit-dish combo? Please share in the comments below! I’d love to try your combo too!

    Cooks Tips

    • When possible, buy local shallots grown sustainably. 
    • Small shallots can be left whole while best to half larger ones. 
    • Remember that the resulting infused shallot oil is equally valuable and can enhance any dish! Please DO NOT thrown any of this deeply flavorful and fragrant oil away! 
    • Let cool completely before storing in the fridge. It will Shallot confit will keep up to 2 months, in an airtight container, completely submerged in olive oil.
    • Recipe is an equal allium opportunity confit! When using different types of alliums, just remember that they may vary in cooking time. 
    shallot & garlic confit in the making!

    Stoked on confit?! I got ya! Check out my Tomato Confit, Garlic Confit and 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 @DanielaGerson. 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 in the making! Whole and halved raw shallots submerged in olive oil with garlic, bay leaves, fresh herbs, salt and pepper; overhead shot.
    Print Recipe
    5 from 10 votes

    Shallot Confit

    Revolutionize the way you cook with this rich and subtly sweet shallot confit condiment! And the infused shallot oil is equally valuable!
    Prep Time20 mins
    Cook Time1 hr
    Course: Condiments
    Cuisine: Californian
    Servings: 8

    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

    Notes

    • When possible, buy local shallots grown sustainably. 
    • Small shallots can be left whole while best to half larger ones. 
    • Remember that the resulting infused shallot oil is equally valuable and can enhance any dish! Please DO NOT thrown any of this deeply flavorful and fragrant oil away! 
    • Let cool completely before storing in the fridge. It will Shallot confit will keep up to 2 months, in an airtight container, completely submerged in olive oil.
    • Recipe is an equal allium opportunity confit! When using different types of alliums, just remember that they may vary in cooking time. 
    Did you make this recipe? Please share and tag @DanielaGerson! I'd love to see how you're making colorful waves in the kitchen!

     

    « Cranberry, White Chocolate & Oatmeal Stuffed Cookies
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    Reader Interactions

    Comments

    1. Lizzy says

      September 12, 2019 at 6:14 am

      I love garlic confit - can't believe I never thought of shallot confit - so smart!

      Reply
      • Daniela Gerson says

        December 20, 2020 at 8:19 pm

        Thank ya so much Lizzy! Both the shallots and that infused oil come out dreamily delicious! I'm pretty much an any-allium-confit kinda gal! Thanks so much for the sweet feedback :).

        Reply
    2. Mama Maggie's Kitchen says

      September 12, 2019 at 2:26 pm

      5 stars
      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.

      Reply
      • Daniela Gerson says

        December 28, 2019 at 11:14 am

        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!

        Reply
    3. Heather says

      September 12, 2019 at 5:12 pm

      5 stars
      This one is a new one for me but I'm always looking for some new fun recipes to try. I love the versatility for this too. I can't wait to stir this into some hummus or top a pizza with it!

      Reply
      • Daniela Gerson says

        December 20, 2020 at 8:17 pm

        Yesssss so super stoked to hear that Heather! These shallots are dreamy on just about anything savory... on hummus or pizza sounds absolutely positively delish to me :)!

        Reply
    4. Colleen says

      September 12, 2019 at 7:38 pm

      5 stars
      This confit looks really delicious with shallots, and I for sure am going to try it. Thanks for sharing.

      Reply
      • Daniela Gerson says

        December 28, 2019 at 11:10 am

        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 :).

        Reply
    5. Anne Lawton says

      September 13, 2019 at 8:37 am

      5 stars
      I love this recipe! It's so full of flavor, and I am imagining all of the things that I can serve this with.

      Reply
      • Daniela Gerson says

        December 20, 2020 at 8:23 pm

        Yessss exactly Anne! There's so many uses for these shallot confit jewels and the infused oil! Happy cooking + serving :)!

        Reply
    6. Linda says

      September 13, 2019 at 6:08 pm

      5 stars
      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.

      Reply
      • Daniela Gerson says

        December 28, 2019 at 11:09 am

        Thanks so much for sharing Linda! Where did ya grown up I'm so curious. And very stoked to hear you're trying this :)!

        Reply
    7. Eva says

      September 14, 2019 at 11:17 am

      5 stars
      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!!

      Reply
      • Daniela Gerson says

        September 15, 2019 at 9:59 am

        Yessss!!! So stoked to hear that Eva! I've been drizzling this shallot oil on all my savory dishes lately... it's scrumptiously delicious!

        Reply
    8. Leslie says

      September 14, 2019 at 2:40 pm

      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!

      Reply
      • Daniela Gerson says

        September 15, 2019 at 9:59 am

        Absolute pleasure Leslie! Thanks so much for the super sweet feedback! Would love to hear how it goes after ya make it :).

        Reply
    9. Debbie says

      September 15, 2019 at 12:10 pm

      5 stars
      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 🙂

      Reply
      • Daniela Gerson says

        December 28, 2019 at 11:08 am

        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!

        Reply
    10. Lori | The Kitchen Whisperer says

      September 15, 2019 at 3:11 pm

      5 stars
      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!

      Reply
      • Daniela Gerson says

        December 28, 2019 at 11:07 am

        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 :).

        Reply
    11. Amy says

      September 15, 2019 at 3:31 pm

      5 stars
      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!

      Reply
      • Daniela Gerson says

        December 28, 2019 at 11:06 am

        So super stoked to hear that Amy! Hope you're family absolute adored it! Did you use the yummy shallot oil for anything else :)?

        Reply

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    Meet Daniela

    VEGGIES ARE SEXY 

    Hi, I'm Daniela - a Los Angeles based food photographer and creative director. I began my career as a chef with a passion for sourcing colorful produce from local markets. I love emphasizing the beauty of real food with my images. I’m also a food stylist and recipe developer with a gorgeous prop-filled studio in Venice, California.

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