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Home » Side Dishes & Snacks

How To Confit Shallots

Published: Sep 1, 2022 by Chef Tripti · This post may contain affiliate links

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If you are a confit garlic and tomato fan, you must try this confit shallots recipe. By slow cooking the shallots in olive oil, their taste and texture are transformed into something sweet and tender, and when stored in olive oil, they will last for two months or more in the refrigerator. As a condiment, they can accompany many dishes and be a beautiful addition to your grain bowls, tacos or even toast. One of my favourite things is to turn the confit shallots into a puree and add them to my toast with either cheese or pan-fried mushrooms.

A shallow dish containing confit shallots with a teaspoon, and a jar of confit shallots in the background.
Jump to:
  • Ingredients
  • Instructions
  • Variations
  • Equipment
  • Top Tips
  • 📖 Recipe
  • FAQ
  • Food Safety

Ingredients

Prepared ingredients for confit shallots in small glass dishes. Annotated. Fresh thyme, flaky sea salt, olive oil and shallots.
  • Olive oil
  • Shallots
  • Fresh thyme
  • Flaky sea salt

See the recipe card for quantities.

Instructions

First, sterilise the jar where you intend to store the confit shallots by washing it in warm soapy water and placing it in the oven at 100ºC for thirty minutes.

Prepare the shallots by cutting off the head and tail and peeling them. Cut the shallots into slices about the thickness of your finger.

large glass oven dish containing sliced shallots, olive oil, and thyme before cooking.

Place the shallots into an oven-proof baking dish and cover with olive oil. Add the sea salt and thyme. Cook for 60 minutes in the oven at 120ºC

Large glass oven proof dish containing cooked confit shallots in olive oil with thyme.

After one hour, the shallots should be soft and translucent. They should be soft enough to break with the back of a fork. If they are not soft, pop them back in the oven for another 20 minutes approximately.

Spooning confit shallots into a jam jar.

Once done, remove from the oven and remove the thyme. Transfer to a sterilised jar and cover with olive oil.

Pureed confit shallots with mushrooms on a slice of sourdough bread.

Serving suggestion. Pureed confit shallots and fried mushrooms on a sourdough slice.

Variations

I have used thyme as an aromatic for slow cooking the shallots. Why not try other herbs or spices like rosemary, dried chillies and black peppercorn?

Equipment

I reuse sterilised old jars. I like to save glass jars to use again. It is essential to sterilise them before use by washing them in warm soapy water and then placing them in the oven at 100ºC for thirty minutes.

Top Tips

For the shallot to preserve, it is important to ensure they are covered with olive oil completely in the jar and to use a clean, dry spoon each time you use some.

📖 Recipe

A jam jar containing confit shallots in olive oil.

Confit Shallots

Chef Tripti
Confit shallots slow-cooked in olive oil with thyme.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
Course Appetizer, barbecue, Celebration food, Dip, Main Course, Salad, Side Dish, Snack
Cuisine French
Servings 1 600ml Jar
Calories 2786 kcal

Equipment

  • Digital scales
  • 600 ml Jam jar with lid

Ingredients
 
 

  • 500 gms Shallots
  • 300 ml Olive oil
  • ½ teaspoon Flaky sea salt
  • 5 gms Fresh thyme

Instructions
 

  • Wash the jam and lid in hot soapy water and sterilise in the oven at 100ºC for 30 minutes
  • Cut the heads and the tails of the shallots. Peel them whole and then slice them about the thickness of your finger.
  • Place the shallot pieces into an oven-proof baking dish and cover with olive oil.
  • Add sea salt and thyme.
  • Pre-heat the oven to 120ºC.
  • Place the tray in the oven and cook for 60 minutes.
  • After one hour, the shallots should be soft and translucent. They should be soft enough to break with the back of a fork. If they are not soft, pop them back in the oven for another 20 minutes approximately.
  • Once done, remove from the oven and remove the thyme.
  • Transfer the confit shallots into the jam jar and cover with olive oil.
  • Refrigerate once cooled.

Nutrition

Calories: 2786kcal (139%)Carbohydrates: 85g (28%)Protein: 13g (26%)Fat: 274g (422%)Saturated Fat: 38g (238%)Polyunsaturated Fat: 29gMonounsaturated Fat: 200gSodium: 1245mg (54%)Potassium: 1703mg (49%)Fiber: 17g (71%)Sugar: 39g (43%)Vitamin A: 258IU (5%)Vitamin C: 48mg (58%)Calcium: 209mg (21%)Iron: 8mg (44%)

NOTES

The nutritional information provided is for guidance only. It is for one full 600ml jar of confit shallots, including the olive oil. The actual serving size will depend on the use. 
Keyword Confit, Confit Shallots, Grain bowls, Shallots, Spreads
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FAQ

What does confit mean in cooking?

Confit (pronounced con-fee) means "to preserve". It is a process of slow cooking in fat or oil at low temperatures instead of frying at higher temperatures. Initially a method for cooking and preserving meat in its fat, it can be used as a method to cook vegetables in oil and fruit in a sugar solution too.

What else can I confit?

Other popular ingredients to confit are tomatoes and garlic. Please look at my confit heirloom tomato recipe. Other vegetables can be slow-cooked in oil, too, such as root vegetables like carrots, and potatoes, as can mushrooms. I also have a recipe for a candied orange peel that uses the confit cooking method.

What oil should I use for confit?

You can use vegetable oil; however, you will lose the earthy flavour benefits of olive oil, so I strongly recommend using extra virgin olive oil.

Can I reuse confit oil?

Yes, you can reuse the olive oil, so don't be tempted to dispose of it after making your confit shallots. It will have infused with the aroma of the shallots and thyme, enhancing its flavour. Use it for salad dressings or roasting veggies. I'm all about the sustainable use of foods, and olive oil can keep giving after its first use!

What is the difference between shallots and onions?

Shallots are popular with chefs because they are not as fiery as onion and have a sweeter taste.

Food Safety

In a professional kitchen, food hygiene and safety are top priorities, and from the beginning of my training, I practised good habits and routines. Here are some fundamental practices to adopt in the kitchen at home.

  • Wash your hands regularly while preparing, handling and cooking food.
  • Wipe down countertops and high-contact points regularly.
  • If you cook meat and fish, do not use the same utensils on cooked food that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
  • Thoroughly cook food to a minimum temperature of 165 °F (74 °C).
  • Don't leave food at room temperature for extended periods (more than 2 hours).
  • Store food correctly.

For more details regarding food hygiene and safety in the home, visit the UK Government's Food Standards Agency webpage.

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Blog author behind lavender plant
Chef Tripti

Hi! Tripti here. I am a Michelin-trained chef with over 20 years of experience in the industry. My mission is to help you cook fresh, nutritious food with simple recipes that deliver creativity and taste—food with heart and soul.

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