Ail Ou Echalotes Confits Garlic Or Shallot Confit Recipes

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ONION AND SHALLOT CONFIT



Onion and Shallot Confit image

Slow-cooking onions in olive oil brings out their sweetness, which is offset by the acidity of the tomatoes and vinegar. This confit is wonderful with grilled meats. You'll want to keep some on hand all summer.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 2h45m

Yield Makes 1 quart

Number Of Ingredients 8

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

Steps:

  • 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.
  • 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.

AIL OU ECHALOTES CONFITS (GARLIC OR SHALLOT CONFIT)



Ail Ou Echalotes Confits (Garlic or Shallot Confit) image

This recipe can be made with garlic or shallots or even pearl onions or a combination thereof. While in Gascogny, rendered duck fat would be used. You can use olive oil, lard (pure lard rendered by farmers who raise organic stock is available more and more)or other oils. The duck fat really is the best and can be re-used if strained and carefully treated. The confit is a wonderful garnish for meat or salad and can be a wonderful addition to sauces.

Provided by Chef Kate

Categories     Onions

Time 30m

Yield 6 serving(s)

Number Of Ingredients 4

2 heads garlic (or 12 shallots or a dozen or so pearl onions)
2 cups duck fat, rendered (or see above)
1 teaspoon quatre-epices (recipe is posted separately)
1/4 teaspoon black pepper, freshly ground

Steps:

  • Peel the garlic and remove any green sprouts. If using shallots or onions, trim both ends before peeling.
  • Heat the fat in a small saucepan over medium flame.
  • When the fat is warm (not hot--you are not frying the garlic), add the garlic (or shallots or onions), the quatre epices and the pepper.
  • Cook until soft, about 20 minutes for garlic, 30 minutes for shallots or onions.
  • Remove them from the fat with a slotted spoon and cool on paper towels.
  • If not used immediately, they can refrigerated in a small container for several days--but do not cover them with fat.
  • Serves 6 as a garnish.

Nutrition Facts : Calories 68.4, Fat 4.4, SaturatedFat 1.4, Cholesterol 4.3, Sodium 3.4, Carbohydrate 6.7, Fiber 0.4, Sugar 0.2, Protein 1.3

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