Shallot Confit

An amazing addition to your pantry! Once cooked the shallots must be stored in a jar in the refrigerator. But oh!, the wonderful things you can do!
Add them to dressings, or marinades, or smear them on to meat hot off the grill.  Let your imagination create lots of fun uses for these delicious little treats.

As Always, ENJOY!

Shallot Confit

Recipe adapted from Eric and Bruce Bromberg, Blue Ribbon Restaurants, New York, NY

Yield: 3 cups

Prep Time: 10 minutes 
Cook Time: 2 hours
Total Time: 2 hours and 10 minutes

• INGREDIENTS
1 pound (about 12 to 14 small) shallots, peeled
1½ to 2 cups extra-virgin olive oil
3 thyme sprigs (optional)

DIRECTIONS

1. Preheat the oven to 325°.

2. In a small ovenproof dish, pack the shallots tightly in one even row. Pour in enough oil to submerge the shallots, then cover the dish with foil. Bake until the shallots are a light golden color and very soft, 1½ to 2 hours. Let them cool to room temperature. Serve warm or at room temperature. Make ahead: The shallots will last up to 3 weeks in an airtight container in the refrigerator.