Shallot Confit

This very easy recipe can serve as a delicious and versatile side dish to pretty much any meal.  The amazingly flavored oil and resulting shallots can also be used as ingredients in other dishes to give them a little burst of sweet oniony flavor.  This can be stored in the fridge in an airtight container for several weeks.

  • Serves: 2
  • Cook Time: 30 minutes
  • 2 pound Shallots, peeled and halved
  • 2.5 cup Extra Virgin Olive Oil
  • 6 Sprigs Thyme
  • 2 Bay Leaves
  1. Preheat the oven to 350.
  2. Place the shallots in an oven-safe casserole dish and cover completely with olive oil.
  3. Add the thyme sprigs and bay leaves to the dish.
  4. Cover with foil and bake for 45 minutes - 1 hour until the shallots are very tender and nearly falling apart.
  5. Remove from oven and let cool.