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.