Shallot Confit
This is a low-effort exercise in patience. Use a small saucepan to ensure the shallots stay submerged in the oil, and let them fade into a deep, translucent amber over an hour.
The oil is as valuable as the shallot
Do not rush the color; the shallots should be soft enough to spread with a fork, not crispy or fried. Save the remaining oil for dressings or roasting vegetables, as it will be deeply infused with a sweet, allium aroma.
- small heavy-bottomed saucepan
- slotted spoon
- small glass jar for storage
What goes in.
- 1 lbshallots, peeled and left whole
- 1 cupextra virgin olive oil or neutral grapeseed oil
- 2sprigs of fresh thyme
- 1/2 tspflaky sea salt
Oil Coverage
The shallots must be fully submerged throughout the entire cooking process. If they poke above the surface, they will dry out instead of confiting.
The method.
Submerge
Place the peeled shallots into your small saucepan. Pour the oil over them until they are just covered. If you need more oil, add it in small increments.
Infuse
Add the thyme sprigs and salt. Set the burner to the lowest possible flame. You want the oil to show only the occasional tiny bubble, not a constant simmer.
Slow-poach
Cook for 75 to 90 minutes. Stir occasionally with a wooden spoon, being careful not to break the shallots. They are ready when they turn a deep, uniform mahogany and offer no resistance when pierced with a paring knife.
Cool and store
Remove from the heat. Let them cool completely in the oil before transferring to a glass container. They will continue to soften as they rest.
Other turns to take.
Balsamic Finish
Add one tablespoon of aged balsamic vinegar during the last 10 minutes of cooking for extra depth and acidity.
Spiced Confit
Add a dried bay leaf and a few whole black peppercorns to the oil for a more aromatic profile.
When it doesn't go to plan.
Keep the heat low; if the oil starts to sizzle audibly, your burner is too high.
Use a small enough pot that the shallots are crowded; this helps them stay beneath the oil line without requiring excessive amounts of fat.
If you have leftovers, smash the shallots into softened butter for a quick compound butter to finish grilled steaks or crusty bread.
The ones that keep coming up.
Can I use butter instead of oil?
Butter contains milk solids that will burn during the long cooking time. If you prefer the flavor, use a mixture of 80% oil and 20% clarified butter.
How long will this stay good?
Stored in an airtight jar in the refrigerator, it will keep for up to two weeks. Always use a clean spoon when removing them to avoid introducing bacteria.