How to Make Shallot Confit | Tasting Table Recipe
Prep Time:
10 minutes
Cook Time:
2 hours
Servings:
3 cups
Ingredients
  • 1 pound (about 12 to 14 small) shallots, peeled
  • 1½ to 2 cups extra-virgin olive oil
Directions
  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.