Go Back Email Link
–+ servings
A small jar of shallot confit (slow oven roasted shallots and olive oil) sits on a countertop.

Shallot Confit (Easy Oven Roasted Confit Shallot Condiment)

Lindsey Neumayer
This shallot confit recipe is an easy oven-roasted condiment made with tender shallots slow-cooked in olive oil with herbs and seasonings. The result is sweet, caramelized shallots perfect for adding flavor to sandwiches, pizzas, salads, and appetizers!
No ratings yet
Print Recipe Pin Recipe Rate this Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Appetizer, Condiment
Cuisine American, French, Italian
Servings 16
Calories 72 kcal

Wanna save this recipe for later? 📬

I'll email this recipe post to you so you can have it for later!

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

Calories: 72kcalCarbohydrates: 3gProtein: 0.4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 99mgPotassium: 51mgFiber: 1gSugar: 1gVitamin A: 7IUVitamin C: 1mgCalcium: 11mgIron: 0.3mg
Did you make this?! 👀Let everyone know how it was! 💕
Keyword: oven roasted, slow roasted, spring