This rich, sweet and sour, condiment would be a rose by any name, but confit seems as apt an appellation as any. Confit comes from the French for “preserves,” and this is a fine way to preserve shallots.
MAKES ABOUT 1 CUP
INGREDIENTS:
- 1 pound shallots
- 9 tablespoons extra virgin olive oil, or more to taste
- 1 teaspoon chopped fresh rosemary leaves
- ¼ cup balsamic vinegar, or more to taste
- 1 tablespoon soy sauce, or more to taste
- 4 teaspoons water, or more to taste
- Salt and freshly ground black pepper
INSTRUCTIONS:
- Preheat the oven to 425°F. Lightly oil a baking dish large enough to hold the shallots in a single layer.
- Peel the shallots and cut them into quarters horizontally. Place in the baking dish, toss with 2 tablespoons of the oil, and sprinkle with the rosemary.
- Roast for about 30 minutes, until the shallots are completely tender and browned, stirring once or twice for even cooking. Let cool slightly.
- Scrape the shallots into a blender. Add the vinegar, soy sauce, and water and process until fairly smooth. With the motor running, drizzle in the remaining 7 tablespoons oil. Season with salt and pepper to taste. Taste to make sure the balance is right and add more vinegar, soy sauce, water, or oil as needed.
- Serve at once or store in an airtight jar in the refrigerator for up to 1 week.
SERVING SUGGESTIONS:
The Many Ways to Enjoy Roasted Shallot Confit
- The shallots and oil contribute a rich, sweet base, balanced by the tart vinegar and salty soy sauce. A tablespoon or two in vegetable soups or baked beans adds a complex flavor.
- The confit can be served at room temperature and spread on top of roasted, grilled, broiled, or sautéed tofu or mushrooms.
- It is a wonderful spread for mushroom, fried egg, or turkey sandwiches. It is delicious served as an appetizer spread on French bread. It is even better spread on French bread, topped with a slice of tomato, sprinkled with Parmesan cheese, and run under the broiler until the cheese melts
