Onion and Shallot Confit
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Martha Stewart Living, March 2012
- Prep Time 15 minutes
- Total Time 2 hours 45 minutes
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Yield Makes 1 quart
Serves 6 to 8
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Ingredients
- 1/2 cup extra-virgin olive oil
- 2 1/4 pounds mixed fresh shallots and cipollini onions (preferably a combination of red and white), peeled and halved if large
- 3/4 pound cherry tomatoes
- 4 large sprigs oregano
- 2 small sprigs rosemary
- Coarse salt
- Red-pepper flakes
- 2 tablespoons red-wine vinegar
Directions
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Preheat oven to 275 degrees. Heat oil in a small Dutch oven or other heavy 3-quart pot over medium-high heat. Add shallots and onions, tossing to coat, then bring to a simmer. Add tomatoes, oregano, rosemary, 1 tablespoon salt, and a pinch of red-pepper flakes. Cover, and transfer to oven.
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Bake until onions are very tender, about 2 1/4 hours. Uncover, and bake until onions are slightly golden around edges, about 15 minutes more. Stir in vinegar, and let shallots and onions cool slightly in oil. Before serving, discard herb sprigs. Serve warm or at room temperature.
Cook's Note
Shallots and onions in oil can be refrigerated, covered, up to 2 weeks. Bring to room temperature before using.
This is possibly the best recepie I have ever tried. Try it on crusty French or Italian bread for a snack or appetizer.