How To Make Shallot Confit | Tasting Table Recipe

A condiment that makes everything better

To make this condiment from Eric and Bruce Bromberg's Blue Ribbon restaurants, your oven does all the work. Simply submerge shallots in olive oil, then roast them low and slow until they're meltingly tender and jam-like. Remember to save the infused oil to add to vinaigrettes or to cook with.

To learn more, read "Eric and Bruce Bromberg's Secret Weapon."

Recipe adapted from Eric and Bruce Bromberg, Blue Ribbon Restaurants, New York, NY

Shallot Confit
5 from 37 ratings
Learn to make shallot confit.   
Prep Time
Cook Time
Total time: 2 hours, 10 minutes
  • 1 pound (about 12 to 14 small) shallots, peeled
  • 1½ to 2 cups extra-virgin olive oil
Optional Ingredients
  • 3 thyme sprigs (optional)
  1. Preheat the oven to 325°.
  2. In a small ovenproof dish, pack the shallots tightly in one even row. Pour in enough oil to submerge the shallots, then cover the dish with foil. Bake until the shallots are a light golden color and very soft, 1½ to 2 hours. Let them cool to room temperature. Serve warm or at room temperature. Make ahead: The shallots will last up to 3 weeks in an airtight container in the refrigerator.
Calories per Serving 367
Total Fat 37.8 g
Saturated Fat 5.2 g
Trans Fat 0.0
Cholesterol 0.0 mg
Total Carbohydrates 7.6 g
Dietary Fiber 1.5 g
Total Sugars 3.6 g
Sodium 6.2 mg
Protein 1.1 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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