Soups & Stews > Soup & Stew Flavor Enhancers > Aromatics > Using Leeks and Shallots

Leek and Shallot Confit

A slow-cooked leek and shallot confit, perfect for adding a depth of sweet, savory flavor to soups and stews. This confit mellows the sharpness of the alliums, creating a melt-in-your-mouth texture and rich umami taste.

Prep Time
20 minutes
Cook Time
60-90 minutes
Servings
Yields about 2 cups of confit
Ingredients
  • 3 large Leeks (white and light green parts only)
  • 4 medium Shallots
  • 1/2 cup Olive Oil
  • 2 tablespoons Butter (unsalted)
  • 3 sprigs Fresh Thyme (optional)
  • 1 Bay Leaf (optional)
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Preparation

Thoroughly wash the leeks and slice them thinly. Peel and thinly slice the shallots. If using thyme, gently bruise the sprigs to release their aroma.

Slow Cooking

In a heavy-bottomed saucepan or Dutch oven, combine the olive oil and butter. Heat over low heat until the butter is melted. Add the sliced leeks and shallots. Stir to coat them evenly with the oil and butter. Add the thyme (if using), bay leaf (if using), salt, and pepper.

Cover the saucepan and cook over the lowest possible heat for 60-90 minutes, or until the leeks and shallots are very soft, translucent, and lightly caramelized. Stir occasionally to prevent sticking and burning. If the confit starts to dry out, add a tablespoon or two of water or broth.

Storage

Remove from heat and let the confit cool slightly. Remove the bay leaf and thyme sprigs. Transfer the confit to a clean jar or container. Store in the refrigerator for up to 1 week. The confit can also be frozen for longer storage.

Usage

Add a spoonful or two of the leek and shallot confit to your soup or stew during the last 20-30 minutes of cooking. It will dissolve and enrich the broth with its sweet, savory flavor. It's particularly good in creamy soups, vegetable stews, and beef stews.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.
Calories: ~350
Fat: ~30g
Sodium: ~200mg (varies with salt addition)
Carbohydrates: ~15g
Consider this is a flavour enhancer and usually used in small quantities.

Other Considerations for Nutrition

This confit is relatively high in fat due to the olive oil and butter. Use in moderation, especially if you are watching your fat intake. People on low-sodium diets should adjust or omit the added salt.

← Infused Ginger Lemongrass Oil Leek and Shallot Infused Oil →

FAQ

  • Can I use other herbs?

    Yes, rosemary or oregano would also be delicious in this confit. Use fresh or dried herbs.
  • Can I make this without butter?

    Yes, you can use all olive oil if you prefer. The butter adds a richness, but it's not essential.
  • Can I use this confit on other dishes?

    Absolutely! Leek and shallot confit is delicious on crostini, mixed into pasta, spread on sandwiches, or served as a side dish with roasted meats.