Shallot Confit
This easy shallot confit recipe slowly roasts shallots in olive oil until tender and jammy, caramelizing them into a subtly sweet condiment for vegetables, toast and pasta — with flavorful infused oil just as valuable.
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.
- Peel the shallots, halving any large ones and leaving small ones whole.
- Place the shallots in an ovenproof dish. Cover completely with olive oil, add the herbs, and sprinkle with salt & pepper.
- CCover the dish with aluminum foil and bake until the shallots are fork-tender, about 1 hour (exact time will depend on the size of the shallots).
- Remove from the oven and let cool completely. Store in an airtight container in the fridge for up to 1-2 months, completely covered with olive oil.
Notes
- Small shallots can be left whole; larger ones can be halved.
- Don’t toss the shallot-infused olive oil — it’s liquid gold. Pour it over everything - toast, veggies, eggs, pasta, and more.
- Shallot confit will keep 1–2 months in the refrigerator, stored in an airtight container with the shallots completely submerged in olive oil. Let cool before storing.
- It’s an equal allium opportunity recipe! Garlic, onions, leeks, and other alliums can be used in place of shallots — just keep in mind cooking times vary and adjust accordingly.
- When possible, buy local shallots grown sustainably.