Best shallots confit recipe you’ll ever try! Confit shallots are a rich and flavorful condiment made by slowly cooking peeled shallots in oil until they become caramelized and tender. The low and slow cooking process allows the shallots to release their natural sugars, resulting in a sweet and savory delicacy with complex flavors.
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Shallots confit can be added to a wide range of dishes, from appetizers to main courses, making it a versatile and beloved culinary ingredient.
How To Make Shallots Confit
Confit means ‘to preserve’ in French and refers to cooking any type of food slowly, at a low temperature, for a long period of time. So to make shallots confit, you will be cooking shallots slowly in olive oil.
To begin making your shallots confit, peel shallots until you have 2 cups and 1/4 cup of peeled shallots. Most of the active work in this recipe is peeling the shallots. Next, add shallots to a small pot and cover them completely with olive oil.
Cook the shallots over medium-low heat at a gentle simmer until the shallots begin to become a little golden and totally soft, about 1 hour or so. If the oil begins to bubble and cook too quickly turn down the heat. Remove from heat and allow to cool completely.
Then, transfer the shallots and oil to a heat-safe jar and store in the fridge for up 1 month. Use shallots confit in onion bread or garlic bread, spread over toast or pizza, pour oil over soups as a garnish or use the oil to cook any savory dish.
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INGREDIENTS:
- Shallots / Onions
- Olive Oil
KITCHEN EQUIPMENT:
- Measuring cups
- Pot
- Jar
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Shallots Confit
Equipment
- 1 Measuring Cups
- 1 Pot small
- 1 Jar
Ingredients
- 2 1/4 cups shallots
- olive oil as needed
Instructions
- To begin making your shallot confit, peel shallots until you have 2 cups and 1/4 cup of peeled shallots. Most of the active work in this recipe is peeling the shallots.
- Next, add shallots to a small pot and cover them completely with olive oil. Cook the shallots over medium-low heat at a gentle simmer until the shallots begin to become a little golden and totally soft, about 1 hour or so. If the oil begins to bubble and cook too quickly turn down the heat.
- Remove from heat and allow to cool completely.
- Transfer the shallots and oil to a heat-safe jar and store in the fridge for up 1 month. Use shallots confit in onion bread or garlic bread, spread over toast or pizza, pour oil over soups as a garnish or use the oil to cook any savory dish.
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