I’ve posted this recipe before, but I get a lot of emails asking “What do you do with the shallot confit?” Everything! Seriously, shallot confit makes everything better. On Monday we had sautéed green beans. Right before I took them out of the pan, I added a scoop of shallot confit….delicious. I’ll add them to a green salad every night or on a homemade pizza with a cheese like fontina. Today….I’m recreating a meal we had at Buvette in Paris. The first course was toasted or grilled whole grain bread with a thick smear of duck pate and on top, yes, shallot confit. I’m not sure what they call it in Paris, but it was so good.
Since I make this for the week, I use about 10 shallots, depending on size. I peel and then slice them pretty thin and put into a heavy pan. Add a glug or two of olive oil and stir for about 10 minutes until they are really soft. They will start to get golden in color….watch carefully at the point so they do not burn. Remove from the heat once they are golden and let rest in pan, cooking a little more in the hot pan and getting a little darker in color. Then just scoop them into a jar and let cool. Cover with an air tight lid and store in the refrigerator up to a week….if they last that long. Enjoy!
Cynthia Blaylock says
For a party appetizer, bake a savory cheesecake (eliminate the sugar in the custard and use a savory crust made with crushed crackers instead of graham crackers) and after it’s completely cooled, spread the onion confit over the top. I had this at a winery and it was delicious – came home and tried reproducing it. Easy and elegant.
annie says
That sounds amazing! I’ve never thought to make a cheesecake without the sugar, but savory and with shallots….YUM! I’m going to try IT…Thanks!
Elizabeth says
YUM!!!!! I love shallots….You have the best ideas, Annie! Shallot confit is on the menu tonight. Thanks! xo Elizabeth
Sheila Irwin says
I saw your IG post on these and I must try them! I love shallots and cook with them a lot (saute them with green beans, in fact!), and I make caramelized onions often, but for some reason I’ve never done caramelized shallots! In fact, one of the pizzas I do almost weekly is fontina, with caramelized onions and prosciutto.
I love your blog and have so enjoyed finding it and your feed on IG. We have such similar taste! Your posts are always beautiful and inspiring!
Best,
Sheila
http://www.maisondecinq.blogspot.com
kathy says
duhhh….I can’t believe I never thought of this. I usually buy a big bag every couple weeks at the farmers market. I put them in everything. This will be much easier that’s for sure. Thanks for the great idea.