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Onion and Shallot Confit

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Slow-cooking onions in olive oil brings out their sweetness, which is offset by the acidity of the tomatoes and vinegar. This confit is wonderful with grilled meats. You'll want to keep some on hand all summer.

Source: Martha Stewart Living, March 2012
Total Time Prep Servings Yield

Ingredients

Directions

Cook's Notes

Shallots and onions in oil can be refrigerated, covered, up to 2 weeks. Bring to room temperature before using.

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How would you rate this recipe?
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  • benzene cocktail
    28 AUG, 2013
    Delicious! I used my slow cooker. I threw all of the ingredients in and cooked in on low for about 5 hours, until everything was soft & translucent. None of the mixture was browned or crispy, so I scooped it into a pie plate lined with tin foil and put it under the broiler to brown it up. I set a timer and every 60 seconds I opened the oven and stirred it to prevent burning. Eventually the whole mix was golden brown and had a much deeper flavor. Served w/goat cheese on crusty bread. Perfect!!
    Reply
  • Bette Hulley
    13 AUG, 2012
    This is possibly the best recepie I have ever tried. Try it on crusty French or Italian bread for a snack or appetizer.
    Reply

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