Shallot Confit

1. 1

   In a medium saucepan, cook the shallots in the olive oil over moderate heat, stirring occasionally, until very soft, about 30 minutes.

2. 2

   Reduce the heat to low and continue to cook, stirring often, until dark golden, about 15 minutes.

3. 3

   Season the confit with salt and pepper.

4. 4

   Pour all but 1 tablespoon of the shallot oil into a jar and reserve it for the salad dressing at right.

5. 5

   Transfer the confit to a bowl and let cool.

No additional tips available.