Onion and Shallot Confit

Name: Onion and Shallot Confit
Prep time: 15 min
Total time: 2 h 45 min
Yield: Makes 1 quart
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

2 Ratings
2 Reviews

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.

Martha Stewart Living, March 2012

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Recipe Summary test

prep:

15 mins

total:

2 hrs 45 mins

Servings:

Yield:

Makes 1 quart

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

Step 1
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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Step 2
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 Notes

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

Reviews (2)

2 Ratings

5 star values: 0
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 0

Martha Stewart Member

08/28/2013

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!!

Martha Stewart Member

08/13/2012

This is possibly the best recepie I have ever tried. Try it on crusty French or Italian bread for a snack or appetizer.

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Onion and Shallot Confit

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Ingredients

Directions

Cook's Notes

Reviews (2)

All Reviews for Onion and Shallot Confit