This shallot confit recipe is an easy oven-roasted condiment that’s made from shallots, olive oil, and a handful of spices and seasonings! It cooks low-n-slow in the oven until it’s tender, caramelized, and super flavorful.
While they sound fancy, confits are an easy condiment to make yourself at home, and they’re a great way to use up seasonal ingredients in bulk. Similar to this tomato and garlic confit, this shallot confit is combined with olive oil and seasonings before being slow-roasted in the oven to perfection.
The resulting shallots can be used in any dish you like to add a burst of flavor, from topping homemade pizza dough to adding flavor to sandwiches or even salads! I love pairing these shallots with honey lemon ricotta on sourdough crostini crackers for an easy snackatizer, or even serving them on the side of a meat and cheese board as a garnish!
why this shallot confit recipe works:
🙌 easy. The hardest part of this recipe is peeling and chopping the shallots, and honestly, it’s sort of meditative!
🧅 versatile. This shallot condiment can be used in so many dishes, from appetizers to main dishes. It’s an easy way to add a pop of flavor to sandwiches, salads, and pizza!
🤌 elevated. Slow-roasting the shallots in olive oil allows you to draw out their sweet flavor while rounding out the sharper taste you might get from raw shallots.
🛒 ingredients
See the recipe card for the exact quantities.
🍳 instructions
1: Peel and chop shallots. You can thinly slice them or chop them into wedges, but make sure to uniformly chop them so they cook evenly.
2: Pour olive oil over the shallots, making sure the oil reaches the top of the shallots.
3: Season with salt and pepper, and add in oregano.
4: Check the shallots halfway through to stir if they look like they are getting crispy. Continue to bake for another 30-60 minutes until the shallots are tender and caramelized.
5: Remove from the oven and allow to cool for 15 – 20 minutes before serving. Garnish with fresh herbs for a nice pop of color!
6: Use your confit to top crostini, pizza, sandwiches, and more!
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💡tips & tricks for getting it right
🍽️ serving tips
- appetizers – smear this confit on freshly baked crusty bread or Italian bread crackers for an easy appetizer. I love pairing it with creamy ricotta dip, too!
- pizza – top your favorite pizza or flatbreads with this flavorful condiment! You can add them before or after baking.
- mix in – mix these shallots into pasta sauces, mashed potatoes, or baked casseroles for added depth of flavor!
- garnish – use these shallots as a finishing touch on soups, salads, sandwiches, and more!
ℹ️ troubleshooting tips
- low & slow – be patient with this recipe, it takes a bit of time to get the deep caramelization in the shallots, especially because its roasted at a lower temperature. Resist the urge to raise the oven temperature, which could result in burned shallots!
🔆 top tip
Make sure to chop or slice your shallots uniformly so they roast evenly. If you chop large pieces and small ones, the shallots won’t cook evenly.
♻️ customize your confit
- add garlic – I love partnering shallots with garlic, so you can also add some cloves of garlic to this recipe!
- swap herbs & spices – other herbs that go well with shallots are thyme, parsley, chives, and tarragon!
- use another oil – you can also use sunflower seed oil, canola oil, or avocado oil in place of olive oil.
🧰 equipment needed & storage tips
🫙 storage tips
Store your finished confit in the fridge for up to a month. The oil may solidify at colder temperatures (and it should if your olive oil is good quality 🌚) so you may need to let the container sit out at room temperature to easily grab shallots out of the oil after storing.
💬 q+a
What’s the difference between caramelized shallots and shallot confit?
While both methods result in tender, sweet shallots, they’re quite different cooking methods. Caramelized shallots are cooked at a higher temperature with less oil to achieve browning, while confit involves slowly cooking the shallots in a large amount of oil at a lower temperature.
Can I use the oil from shallot confit?
Yes! The infused oil from your shallot confit is full of flavor and can be used for cooking, in salad dressings, or drizzled over finished dishes. Store it in the refrigerator and use it within a month for the best flavor.
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Shallot Confit (Easy Oven Roasted Confit Shallot Condiment)
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Equipment
- 1 roasting dish ceramic or enameled cast iron
- 1 knife
- 1 cutting board
- 1 airtight storage container
Ingredients
- 220 g shallots peeled and sliced
- 110 g olive oil 1/2 cup
- 4 g salt 1 tsp Diamond Kosher
- pepper pinch, to taste
- 3 sprigs oregano fresh
Instructions
- Preheat oven. Preheat your oven to 300ºF while you prep the ingrediens.
- Prep shallots. Peel and chop shallots. You can thinly slice them or chop them into wedges, but make sure to uniformly chop them so they cook evenly.
- Add oil. Pour olive oil over shallots, making sure the oil reaches the top of the shallots
- Season. Season with salt and pepper, and add in oregano.
- Bake. Bake in the oven at 300ºF for 30 – 60 minutes.
- Stir & continue to bake. Check the shallots halfway through to stir if they look like they are getting crispy. Continue to bake another 30-60 minutes until the shallots are tender and caramelized.
- Cool & store. Allow to cool before storing in an airtight storage container in the fridge.
Notes
Troubleshoot tips:
- low & slow – be patient with this recipe, it takes a bit of time to get the deep caramelization in the shallots, especially because its roasted at a lower temperature. Resist the urge to raise the oven temperature, which could result in burned shallots!
- chop evenly – make sure to chop or slice your shallots uniformly so they roast evenly. If you chop large pieces and small ones, the shallots won’t cook evenly.
Nutrition Information
The information provided is an estimate based on an online nutrition facts calculator and actual nutrition facts may vary.
