Onion and Shallot Confit

Name: Onion and Shallot Confit
Prep time: 15 min
Total time: 2 min
Ingredients: 1/2 cup extra-virgin olive oil; 2 1/4 pounds mixed fresh shallots and cipollini onions (preferably a combination of red and white), peeled and halved if large; 3/4 pound cherry tomatoes; 4 large sprigs oregano; 2 small sprigs rosemary; Coarse salt; Red-pepper flakes; 2 tablespoons red-wine vinegar

4.0

(2)

www.marthastewart.com

Your recipes

Prep Time: 15 minutes

Total: 2 hours, 45 minutes

Servings: 1

Cost: $26.99 /serving

Author : Martha Stewart

Ingredients

Remove All · Remove Spices · Remove Staples

1/2 cup extra-virgin olive oil2 1/4 pounds mixed fresh shallots and cipollini onions (preferably a combination of red and white), peeled and halved if large3/4 pound cherry tomatoes4 large sprigs oregano2 small sprigs rosemaryCoarse saltRed-pepper flakes2 tablespoons red-wine vinegar

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat oven to 275 degrees. Heat oil in a small Dutch oven or other heavy 3-quart pot over medium-high heat. Add shallots and onions, tossing to coat, then bring to a simmer. Add tomatoes, oregano, rosemary, 1 tablespoon salt, and a pinch of red-pepper flakes. Cover, and transfer to oven.

Step 2

Bake until onions are very tender, about 2 1/4 hours. Uncover, and bake until onions are slightly golden around edges, about 15 minutes more. Stir in vinegar, and let shallots and onions cool slightly in oil. Before serving, discard herb sprigs. Serve warm or at room temperature.