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