Shallot & Lemon Confit
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Cook time: 
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Ingredients
  • 6 lemons
  • 1 lb shallots
  • 8-10 sprigs thyme
  • Olive oil
Instructions
  1. Preheat oven to 300 degrees F.
  2. Peel lemons, trying to mostly get yellow portion and minimizing the amount of white pith on the peels.
  3. 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.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/shallot-lemon-confit/