Course Appetizer, barbecue, Celebration food, Dip, Main Course, Salad, Side Dish, Snack
Cuisine French
Servings 1600ml Jar
Calories 2786kcal
Equipment
Digital scales
600 ml Jam jar with lid
Ingredients
500gmsShallots
300mlOlive oil
½teaspoonFlaky sea salt
5gmsFresh 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.
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.