Lemon Shallot Confit

Name: Lemon Shallot Confit
Prep time: 5 min
Cook time: 3 h
Total time: 3 h 5 min
Yield: 12 servings
Ingredients: 2 cups olive oil; 1 lemon; 5-7 large shallots; 1 teaspoon red pepper flakes; 1 teaspoon celtic sea salt; 1 teaspoon Fresh cracked pepper; sprig fresh rosemary or 1/2 teaspoon dried); sprig fresh thyme

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
3 hrs
Total Time
3 hrs 5 mins
Servings
12 servings
Calories
339 kcal
Course
Condiments
Cuisine
French

Lemon Shallot Confit

Opal Moore

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Delicious soft caramelized shallot confit with lemon, rosemary, thyme, and red pepper.

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Ingredients

Servings

2 cups olive oil
1 lemon sliced into thin rounds
5-7 large shallots sliced thin
1 teaspoon red pepper flakes optional
1 teaspoon celtic sea salt
1 teaspoon Fresh cracked pepper
sprig fresh rosemary or 1/2 teaspoon dried)
sprig fresh thyme or 1/2 teaspoon dried

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Instructions

Preheat oven to 225 degrees.
In a small, oven-safe crock with a lid (or an oven-safe pan), layer sliced lemons and shallots. Top with herbs, salt, and pepper. Slowly drizzle olive oil over lemon and shallots until fully submerged.
Place in oven (I recommend keeping baking sheet under crock) and let cook 2-3 hours, until soft.
Remove from oven and let cool. Store in a jar with a tight fitting lid in the refrigerator for up to 3 weeks.

Equipments used:

Nutrition Information

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Serving 1g Calories 339kcal (17%) Carbohydrates 5g (2%) Protein 1g (2%) Fat 36g (55%) Saturated Fat 5g (25%) Polyunsaturated Fat 30g Sodium 180mg (8%) Fiber 1g (4%) Sugar 2g (4%)