Shallot Confit Recipe
French · Condiment · 70 min total
Slow-cooked shallots in oil until meltingly tender and sweet, perfect as a condiment or spread.
10
min prep
min prep
60
min cook
min cook
8
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 8 large shallots (about 1 pound), peeled and thinly sliced into rings
- 1 cup olive oil or a neutral oil like grapeseed
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place sliced shallots, oil, thyme, bay leaf, salt, and pepper in a small saucepan. The shallots should be mostly submerged; add more oil if needed.
- Cook over very low heat, stirring occasionally, until shallots are very soft and translucent, about 45-60 minutes. Do not let the oil bubble or fry.
- Remove from heat and let cool. Discard thyme sprigs and bay leaf.
- Transfer shallots and oil to a clean jar. Store in the refrigerator for up to 2 weeks.
Tips
- Use confit shallots on crostini, in salads, or as a topping for meats and vegetables.
- The leftover oil is flavorful and can be used for cooking or dressings.
- For a richer flavor, add a peeled garlic clove during cooking.
AI estimate may be inaccurate · Terms