Food & Cooking Recipes Appetizers Shallot-Cherry Confit 3.8 (11) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: Makes 1 1/2 cups Shallot confit is the inspiration behind this easy hors d'oeuvre of manchego cheese and sliced baguette. Ingredients 2 tablespoons unsalted butter 8 ounces shallots, trimmed and quartered 1 medium onion, cut into 8 wedges ½ cup dried cherries, coarsely chopped 3 sprigs fresh thyme 3 tablespoons sugar ¼ cup sherry vinegar Coarse salt and freshly ground pepper Directions Melt butter in a medium saucepan over medium-low heat. Add shallots, onion, cherries, and thyme. Cover, and cook until shallots and onion are soft and beginning to caramelize, 12 to 14 minutes. Stir in sugar. Continue to cook, covered, until shallots and onion are caramelized, 10 to 12 minutes. Add vinegar and 1/4 cup warm water. Cook, uncovered, stirring occasionally, until the liquid has evaporated and mixture is deep brown, about 1 hour. Season with salt and pepper. Serve at room temperature. Cook's Notes Confit can be refrigerated in an airtight container, up to 1 week. Rate it Print