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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.
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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


  • 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. 
  • 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!