A rich and subtly sweet shallot confit condiment with equally valuable infused shallot oil!

This delicious garlic confit recipe is versatile, and easy-to-make, plus you can eat it on just about anything.

Fennel, shallot, harissa, and a little bit of orange peel are slowly cooked in olive oil to create a soft, spreadable, and spicy confit.

Shallot Cherry Confit

Nisha Vora | Vegan Recipes on Instagram: "This Herby Shallot-Garlic Confit is on page 163 of my new cookbook, Big Vegan Flavor! Comment FLAVOR and I’ll send you a link to preorder, or head to bigveganflavor dot com. Big Vegan Flavor officially drops in TWO DAYS, and I am so overjoyed for it to be in your kitchens soon! The book features tons of big-flavor condiments like this because I truly believe having a few of these in the fridge will transform your weeknight meals. Only have 5…

This is an oldie but goodie. Of course it is– it’s an Ina Garten recipe and she’s amazing. I’ve made this side dish for so many Thanksgivings I can’t keep track anymore, but it’s always a big hit. These caramelized shallots are packed with so much flavor: deeply developed sweet and savory flavors and a […]

Best shallots confit recipe you’ll ever try! Confit shallots are a rich & flavorful condiment made by slowly cooking peeled shallots in oil.

Cooked in butter and balsamic vinegar, these caramelized shallots make a wonderful side dish to roasts, steaks, and chops.

With the flavors of balsamic roasted shallots coated in a delicate whole-grain mustard and thyme sauce, this tart is easy to make and looks stunning enough to be the centerpiece of a dinner party. I like to use banana shallots as they are larger than the other shallots, so quicker to peel and prepare. But if you cannot find them, then the same weight of normal shallots works perfectly well too (in which case they would not need to be cut into quarters).

This shallot confit recipe is as simple and versatile as it is delicious--now kick back and let your oven do most of the work.