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.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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
Rating: 4 stars
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!!
Rating: Unrated
This is possibly the best recepie I have ever tried. Try it on crusty French or Italian bread for a snack or appetizer.