Shallot confit
A slow-cooked dish of shallots simmered in olive oil or fat until tender and caramelized, often used as a condiment or accompaniment.
Instructions
- Preheat your oven to 250°F (120°C).
- Place the peeled and halved shallots in a single layer in a baking dish or ovenproof skillet.
- Pour the olive oil over the shallots, ensuring they are completely submerged.
- Add the fresh thyme, bay leaves, salt, and pepper to the dish, distributing them evenly.
- Place the dish in the oven and cook for 2 to 2.5 hours, until the shallots are tender and caramelized.
- While the shallots are cooking, in a small bowl, mix together the balsamic vinegar, honey, and crushed garlic.
- Remove the dish from the oven and carefully stir in the vinegar and honey mixture.
- If using, sprinkle the red pepper flakes over the shallots for a slight kick.
- Let the shallot confit cool to room temperature before transferring it to a jar or container.
- Store in the refrigerator for up to 2 weeks, ensuring the shallots remain submerged in oil for preservation.
Nutritional Information & Health Goals
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