Confit shallots are slow cooked at 200 degrees for 8-12 hours basically in butter and wine. You can create very similar style shallots by cooking them covered at 325 degrees F for four hours so I do it that way. I play around with the fats, wines or vinegar for different flavors and today I’m using shallots instead of onions that I normally do. These shallots are so delicious and jammy. They are perfect for steak or a gourmet burger. They also freeze well so you can use them when you need them.

Ingredients for around 10 servings

1 1/2 pound shallots (I used Echalion French Banana Shallots but any shallot is fine) – peeled

7 medium – small bay leaves

1 teaspoon tellicherry peppercorns

1/2 teaspoon thyme

5 Tablespoons balsamic vinegar

6 Tablespoons extra virgin olive oil

1/2 cup red wine (this gets added 2 hours into cooking when you turn the shallots over)

Directions

Set oven to 325 degrees F.

To your baking dish or pan add bay leaves, peppercorns, thyme and vinegar. Top with peeled shallots. Sprinkle shallots with olive oil. Cover with foil and place in heated oven for two hours. After two hours remove foil and flip the shallots on the other side. Now add the red wine and cover up again with foil and place in the oven another two hours.

People will love these shallots!