Shallot Confit
A rich and subtly sweet shallot confit condiment with equally valuable infused shallot oil!
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.
- While small shallots can be left whole, larger ones can be halved.
- Use shallot confit and infused oil to enhance any savory dish.
- Shallot confit will keep up to 2 months, in an airtight container, completely submerged in olive oil. Let cool before storing.
- It’s an equal allium opportunity recipe! When using different types of alliums, keep in mind they may vary in cooking time and adjust accordingly.