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raw shallots submerged in olive oil with garlic, bay leaves, fresh herbs, salt and pepper; overhead shot.
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5 from 10 votes

Shallot Confit

A rich and subtly sweet shallot confit condiment with equally valuable infused shallot oil!
Prep Time20 minutes
Cook Time1 hour
Course: Condiments
Cuisine: Californian
Servings: 8
Author: Daniela Gerson


  • 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


  • 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.
Did you make this recipe? Please share and tag @DanielaGerson! I'd love to see how you're making roasted strawberry waves in the kitchen!