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Shallot confit

  • 15 minutes
  • 40 minutes
  • Makes 300 grams
Shallot confit

While on our Adventure in France in 2013, I was able to cook with grey shallots which are far more sweeter and delicate in flavour to the brown shallots we are use to in New Zealand. For this recipe, if it is brown shallots you are using, peel and cut them in half lengthwise – do not cut away the core end as this will keep the shallots intact. This recipe comes from Anne Willan who is one of my favourite writers on rural French cuisine, though I like to make mine with local honey in place of sugar and add fresh herbs, like thyme or oregano.


  • 500 grams shallots
  • 3 tablespoons unsalted butter
  • 2 tablespoons caster sugar or honey


  1. Peel the shallots, cutting the larger bulbs, lengthwise in half.
  2. Heat the butter in a frying pan , preferably a non-stick, and arrange the peeled shallots on top. Cover with foil , pressing it right down onto the shallots and turn the flame down to its lowest heat.
  3. Cook for 25-30 minutes or until the shallots are golden and well cooked. Sprinkle over the sugar or pour the honey over evenly and cover again.
  4. Continue cooking for a further 8-10 minutes or until the shallots are well caramelised. Serve warm or hot.

Cooks Tips

- Use olive oil in place of butter.

- Add 1 tablespoon well chopped fresh oregano or thyme with the sugar or honey if wished. Rosemary is also lovely, though use ½ tablespoon.

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