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