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!
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.
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.
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.
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
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.
I love garlic confit - can't believe I never thought of shallot confit - so smart!
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 :).
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 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!
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 :)!
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 :).
I love this recipe! It's so full of flavor, and I am imagining all of the things that I can serve this with.
Yessss exactly Anne! There's so many uses for these shallot confit jewels and the infused oil! Happy cooking + serving :)!
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 :)?