Recipes › Shallot › Shallot Confit
Shallot Confit
Whole shallots slow-cooked in olive oil until completely tender, golden, and silky — one of the most versatile condiments you can make from a single vegetable. The shallots become meltingly soft and sweet while the oil takes on their flavor and becomes a prized cooking medium in its own right. Serve them whole alongside roasted meats, spread them on bread, or stir through pasta.
Shallot is usually ready June to July. More shallot recipes, or see what to sow this month where you are.
Ingredients
- 1 lb shallots, peeled, left whole or halved if very large
- 1½ cups extra-virgin olive oilRegular olive oil is fine — save the extra virgin for serving
- 5 sprigs fresh thyme
- 2 sprigs fresh rosemary (optional)
- 4 cloves garlic, unpeeled, lightly smashed
- 2 bay leaves
- ½ tsp black peppercorns
- ½ tsp salt
Method
- Combine shallots, garlic, thyme, rosemary, bay leaves, peppercorns, salt, and olive oil in a small heavy-bottomed saucepan. The oil should come about two-thirds up the shallots.About 5 min
- Heat over medium until the oil just begins to bubble gently around the shallots — do not let it reach a rapid boil. Reduce heat to low and cook at a very gentle simmer (around 180-200°F) for 50-60 minutes, until the shallots are completely tender and golden throughout.About 62 min
- Remove from heat and let cool in the oil. Transfer shallots and all the oil and aromatics to a jar. The shallots must remain covered in oil.About 10 min
Tips
- The oil temperature is crucial — too hot and you're frying; too cool and it takes forever. A clip thermometer helps enormously.
- The flavored confit oil is a prize ingredient — use it for salad dressings, drizzled over bread, or to finish pasta.
- Use a jar just the right size so the shallots are fully submerged with minimal extra oil.
Ring the changes
- Add a small dried chile to each jar for a spicy shallot confit.
- Include a strip of lemon peel and a few whole coriander seeds for a more aromatic result.
Keeping it
Keeps refrigerated, fully submerged in oil, for up to 3 weeks. The oil will solidify in the fridge — bring to room temperature before using.
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