Roasted Shallot Confit
1 pound shallots
9 tablespoons olive oil, or more to taste
1 teaspoon fresh rosemary, chopped
? cup balsamic vinegar, or more to taste
1 tablespoon soy sauce, or more to taste
4 teaspoons water, or more to taste
salt and pepper
Heat oven to 325. Lightly oil a baking dish large enough to hold shallots in a single layer.
Peel shallots and cut into quarters horizontally. Place in baking dish and toss with 2 tablespoons of oil. Sprinkle with rosemary.
Roast for about 30 minutes, until shallots are completely tender and browned, stirring once or twice. Let cool slightly.
Scrape shallots into a blender. Add vinegar, soy sauce and water and process until fairly smooth. With motor running, drizzle in remaining 7 tablespoons of oil. Season with salt and pepper. Add more vinegar, soy sauce, or oil as needed to adjust seasonings.
Will keep, refrigerated, for up to one week.
Add to soups or beans. Spread on sandwiches. Serve on crostini, alone, or topped with a slice of tomato and sprinkled with parmesan cheese, broiled until cheese melts.
from The Roasted Vegetable.