Fragrant shallots, thyme, and lemon peel slow cook in a bath of olive oil in this unique condiment. By the end of cooking you have shallots that are jam-like in consistency and olive oil that is fragrant and flavorful. Chop up the lemon peels and shallots to add to salads and then use the olive oil for a dressing; spread it on toasted sourdough; spoon it over grilled chicken. You really can’t go wrong.
Shallot & Lemon Confit
Prep time
Cook time
Total time
Ingredients
- 6 lemons
- 1 lb shallots
- 8-10 sprigs thyme
- Olive oil
Instructions
- Preheat oven to 300 degrees F.
- Peel lemons, trying to mostly get yellow portion and minimizing the amount of white pith on the peels.
- In a small oven proof dish, add shallots, lemon peel, and thyme sprigs, arranging them in so they fit together closely. Pour olive oil over the tops of the shallots until submerged. Cover dish tightly with foil and place in oven. Cook until shallots are jammy and soft, about 1¾ to 2 hours. Remove from oven and let cool. Can be used in pastas, salads, on sandwiches, on toast, or however you would like. Store, packed in oil, in refrigerator.
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