Shallot Confit Recipe: Jammy Slow-Roasted Condiment for Any Dish

Shallot confit is a little kitchen miracle: shallots slow-roasted in olive oil until they become meltingly tender and deeply caramelized. The sharp, raw bite of fresh shallots softens into jammy sweetness, and the fragrant infused oil is equally valuable. With simple ingredients and minimal hands-on time, this condiment elevates toast, pasta, roasted vegetables, eggs, grain bowls and more.

Why this Shallot Confit Recipe Works

• Transforms pungent shallots. Slow roasting softens their bite and concentrates sweetness, producing tender, jammy pieces that add depth to savory dishes.
• Versatile condiment. Use the shallots whole or mashed, and don’t discard the oil — it is intensely flavored and can finish countless dishes.
• Long shelf life. Stored properly, submerged in oil in an airtight container, shallot confit keeps well in the refrigerator for up to two months.

What are Shallots?

Shallots are members of the allium family with a mild, nuanced flavor that hints at both onion and garlic. They layer flavor without overwhelming a dish, which makes them ideal for slow-cooking methods like confit. If you love alliums—onions, garlic, scallions, leeks and chives—shallot confit will feel like a natural addition to your pantry.

What is Confit?

Confit, from the French verb meaning “to preserve,” describes foods cooked slowly at low temperatures in fat or oil. While duck confit is the classic example, the technique applies to many ingredients. Here, shallots are simmered slowly in olive oil with a few fresh herbs, salt and pepper until tender and caramelized. Despite the fancy name, confit is a simple and forgiving method—the most time-consuming step is peeling the shallots.

How to Make this Shallot Confit

Peeling shallots takes patience but is worth it. After peeling, place them in an ovenproof dish, cover with olive oil, add herbs and season, then cover and bake until fork-tender. The recipe scales easily, and herbs or spices can be swapped to suit your taste. Keep in mind that different alliums vary in size and cooking time, so adjust accordingly.

Uses for Shallot Confit

Shallot confit and its infused oil are incredibly flexible: fold them into vinaigrettes, blend into dips and spreads, arrange on cheese plates, toss with roasted vegetables or grains, spoon over grilled meats or fish, spread on toast and flatbreads, top pizzas and sandwiches, or mix into pasta for an instant flavor boost. A little goes a long way—use the oil as a flavorful finishing touch wherever you would use olive oil or butter.

Cook’s Tips

• Small shallots can be left whole; larger ones benefit from halving so they cook evenly.
• Reserve and use the flavored oil—it’s perfect on toast, roasted veggies, eggs, and pasta.
• Store cooled confit in an airtight container in the refrigerator with the shallots completely submerged in oil; it will keep for 1–2 months.
• Other alliums can be prepared this way too—garlic, spring onions, leeks and onions all work; adjust cooking time accordingly.
• When possible, choose locally grown shallots for freshness and sustainability.

More Confit Recipes

The same low-and-slow technique works beautifully with other ingredients. Examples include:

• Garlic Confit — soft, spreadable garlic cloves and fragrant garlic oil.
• Tomato Confit — roasted cherry tomatoes reduced to jammy, sweet intensity with an umami-rich oil.
• Spring Onion Confit — bulbs and greens roasted until sweet and tender with an aromatic oil.

If you try this shallot confit, please share your experience and tag @danielagerson on social media so the recipe author can see your creations. There are many seasonal recipes and produce guides to explore—this technique is a small way to make big flavor in your kitchen.

Shallot Confit

This easy shallot confit slow-roasts shallots in olive oil until jammy and caramelized, creating a versatile condiment plus a richly flavored oil.

Prep & Cook Time

Prep: 20 minutes • Cook: about 1 hour (depending on shallot size)

Servings

Makes about 8 servings as a condiment

Ingredients

• 2.5 pounds shallots, peeled (halve large ones)
• 3 cups extra virgin olive oil
• 2 bay leaves
• 6 sprigs thyme and/or basil
• 1 teaspoon kosher salt
• Pinch of black pepper

Instructions

1. Preheat the oven to 350°F (175°C).
2. Peel the shallots. Leave small shallots whole and halve any large ones so pieces are uniform.
3. Place shallots in an ovenproof dish and pour in enough olive oil to cover them completely. Add the bay leaves, thyme or basil, and sprinkle with salt and pepper.
4. Cover the dish tightly with aluminum foil and bake until the shallots are fork-tender, about 1 hour. Exact time depends on size.
5. Remove from the oven and let cool completely. Transfer to an airtight container, ensuring the shallots remain submerged in oil. Refrigerate for up to 1–2 months.

Notes

• Adjust cooking time for different alliums. Garlic will cook faster, while larger onions may take longer.
• The infused oil is excellent for finishing dishes—store it with the shallots and use as needed.
• Let the confit cool before sealing and refrigerating.