Confit Shallots

Chef Tripti

Confit shallots slow-cooked in olive oil with thyme.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1

Total Time 1 10

Course Appetizer, barbecue, Celebration food, Dip, Main Course, Salad, Side Dish, Snack

Cuisine French

Servings 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

Tried this recipe?Please leave a review & rating