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."
Shallot ConfitRecipe adapted from Eric and Bruce Bromberg, Blue Ribbon Restaurants, New York, NY
Yield: 3 cups
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours and 10 minutes
1 pound (about 12 to 14 small) shallots, peeled
1½ to 2 cups extra-virgin olive oil
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.