Preheat the oven to 325 degrees.

Pack the shallots tightly, one layer deep, in a small, ovenproof dish. Pour enough oil to submerge most of the cloves and cover dish with foil.  I’ll try less oil next time around.

Roast for 1 1/2 to 2 hours—until shallots turn pale gold and are soft.

Serve warm, or slice up and sauté on medium heat. Make ahead of time and store in their own oil. You should be able to be keep them up to 3 weeks—in the fridge, in an airtight container.