This is an adaptation of the onion and shallot confit on Martha Stewart’s website. It’s much faster (reduces time by about 2 hours) and still tastes yummy.
- 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, sliced red and white onions
- 3/4 pound cherry tomatoes or small special variety tomatoes
- 5-6 garlic cloves, whole
- 2 small sprigs rosemary (or few shakes of dried rosemary)
- Coarse salt
- Red-pepper flakes or red pepper powder
- Few shakes of cardamom powder (optional)
- 2 tablespoons red-wine vinegar (optional)
- Peel onions (this is the hardest part of the recipe). Heat oil in a small Dutch oven or other heavy 3-quart pot over medium-high heat (if too hot, the onions will burn). Add shallots and onions, tossing to coat, then bring to a simmer (about 10 min). Add tomatoes, rosemary, 1 tablespoon salt, and a pinch of red-pepper flakes (original recipe had oregano too, but I didn’t have any on hand). Preheat oven to 350 degrees. Cover, cook for another 20-30 min. Cover with lid or foil, and transfer to oven. I didn’t have a dutch oven so I just cooked the onions in a pot and then poured them into a casserole dish when putting them into the oven.
- Bake until onions are very tender, (10-20 min. or more if you want softer onions-original recipe has 2 hours but I spent more time simmering). Uncover, and bake until onions are slightly golden around edges, about 15 minutes more. Stir in vinegar (I did not use vinegar), and let shallots and onions cool slightly in oil. Before serving, discard herb sprigs. Serve warm or at room temperature.I served as a topping for crusty bread. Also works well with salad or rice.Can keep in fridge up to 2 weeks. Will definitely be making this again!