Shallot Confit

We generally associate holiday tables to be laden with food. Dish after dish are piled high on buffet tables or are served by course and guests dine till they near the absolute bursting point. We would be considered bad hosts if our guests did not go home feeling exactly like a good chorizo would feel if it had feelings… But it isn’t just the hams, the turkeys, the roasted meats, whole fishes, etc. – holiday tables are stunning and festive because of all the side dishes, sauces, condiments, etc. that bring an extra-special touch and make the meal more memorable. Hams can be served with several types of mustards or sweet sauces (eew!), roasts with gravies or jus, salmon with capers, pates with cornichons, etc. Something that I do like to put out is a shallot confit, made with shallots, vinegar and sugar…

To make, start with fresh shallots (I used about 1 kilo worth unpeeled) and peel carefully, leaving some of the root end intact (but remove roots!) so that the shallot doesn’t break apart. Put them in a medium saucepan, add about a cup of sugar and about ¼ cup of vinegar (adjust these to your preference for sweeter or more acidic finished product) and cook down at a simmer until the onions are tender and the sauce thickened 30-45 minutes on low heat. Cool and serve with steaks, roasts, on sandwiches with leftovers, etc. this shallot confit goes well with pork dishes, great steaks, etc. The local small red sibuyas from the Northern Philippines works well with this recipe. If using western shallots, try to pick the medium to smaller sized ones. This should keep in you fridge for several days.