Step 1

Preheat the oven to 325°.

Step 2

In a small ovenproof dish, pack the shallots tightly in one even row. Pour in enough oil to submerge the shallots, then cover the dish with foil. Bake until the shallots are a light golden color and very soft, 1½ to 2 hours. Let them cool to room temperature. Serve warm or at room temperature. Make ahead: The shallots will last up to 3 weeks in an airtight container in the refrigerator.