Allium Confit
Ingredients
- 2–3 pounds mixed alliums (garlic, green onions, leeks, shallots)
- 6 sprigs fresh thyme
- 6 sprigs fresh oregano
- 1½ teaspoons salt
- ¼ teaspoon ground black pepper
- 2 cups extra-virgin olive oil
- 2 tablespoons red wine vinegar
Instructions
- Preheat the oven to 275°. Slice leeks and shallots in half if they are extra large. Peel the garlic cloves. Place the mixed alliums in a large rimmed baking sheet or 9x13 pan. Tuck the herbs and garlic cloves in between the larger items, sprinkle with salt and pepper, and pour the olive oil over everything. Bake for 90 minutes to 2 hours, until onions and leeks are very tender and slightly browned. Remove from the oven and mix in the red wine vinegar. Let it cool completely in the pan. Remove the herb sprigs and store in a glass container with all of the oil for 2 to 3 weeks. Edible Michiana original recipe
