Lemon Shallot Confit - Sweet Cs Designs

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Shallot-infused lemon slices in a bowl.

5 from 1 vote

Lemon Shallot Confit

Delicious soft caramelized shallot confit with lemon, rosemary, thyme, and red pepper.

Prep Time5

Cook Time3

Total Time3 5

Course: Sauce

Cuisine: French

Keyword: appetizer, confit, lemon, oil, shallot, side dish, spread

Servings: servings

Calories: 339kcal

Author: Courtney O'Dell

Equipment

Hiware Extra Large Bamboo Cutting Board for Kitchen, Heavy Duty Wood Cutting Boards with Juice Groove, 100% Organic Bamboo, Pre Oiled, 18" x 12"
WÜSTHOF Crafter 7" Hollow Edge Santoku Knife
Lodge 6.5 Quart Enameled Cast Iron Dutch Oven with Lid – Dual Handles – Oven Safe up to 500° F or on Stovetop - Use to Marinate, Cook, Bake, Refrigerate and Serve – Indigo

Ingredients

2 cups olive oil
1 lemon sliced into thin rounds
5-7 large shallots sliced thin
1 teaspoon red pepper flakes optional
1 teaspoon celtic sea salt
1 teaspoon fresh cracked pepper
sprig fresh rosemary or 1/2 teaspoon dried)
sprig fresh thyme or 1/2 teaspoon dried

Instructions

Preheat oven to 225 degrees.
In a small, oven-safe crock with a lid (or an oven-safe pan), layer sliced lemons and shallots. Top with herbs, salt, and pepper. Slowly drizzle olive oil over lemon and shallots until fully submerged.
Place in oven (I recommend keeping baking sheet under crock) and let cook 2-3 hours, until soft.
Remove from oven and let cool. Store in a jar with a tight fitting lid in the refrigerator for up to 3 weeks.

Nutrition

Serving: 1g | Calories: 339kcal | Carbohydrates: 5g | Protein: 1g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 30g | Sodium: 180mg | Fiber: 1g | Sugar: 2g