My bread dipping oil starts with caramelized shallots, garlic, fresh rosemary, thyme, honey, and Parmesan stirred into extra virgin olive oil. Every piece of bread soaks up sweet shallots and herbs along with the oil instead of regular seasoned olive oil.
Bread Dipping Oil with Caramelized Shallots
Sometimes warm bread deserves more than plain olive oil. Once you add caramelized shallots, garlic, fresh herbs, Parmesan, and honey, there’s no going back.
Ever since warm bread has become a menu item we order instead of something that’s just delivered to the table during a restaurant visit, I’ve been looking at it differently. If I’m paying for bread service, I’m wanting more than a tiny bowl of olive oil with dried herbs floating around in it. I want it to be interesting, preferabbly something that makes everyone grab another piece of bread, or fight over the last one.
So I put together what I would want to arrive at the table before the main course is ever delivered.
I started with caramelized shallots and cooked the garlic separately so it stays mellow instead of overpowering everything else. Fresh rosemary, thyme, Parmesan, honey, and red pepper flakes made it way more interesting than a bowl of lightly seasoned olive oil. Every piece of bread picks up caramelized shallots, fresh herbs, and Parmesan instead of just olive oil. It’s so good.
If you came over for dinner, this is the bowl I’d put on the table.
What Makes This Recipe Different
- Starting with caramelized shallots is the biggest flavor driver. They turn sweet, soft, and almost jammy. Every piece of bread has something to excavate instead of just dipping into seasoned oil. It’s my favorite part.
- I let the garlic have its own time in the skillet because it cooks much faster than the shallots. Cooking them separately keeps the garlic sweet instead of sharp or bitter.
- I have a lot of fresh rosemary and thyme growing in the garden and they flavor the warm olive oil in a way that dried herbs never can. I’ve tried it both ways and the dried herbs never get it there.
- The teaspoon of honey is not an afterthought and isn’t there to make the dipping oil sweet. It balances the savory flavors from the shallots, garlic, herbs, and Parmesan so nothing overwhelms anything else. Don’t leave it out.
- I also let the dipping oil rest before serving. The extra minutes give the shallots, herbs, garlic, and Parmesan time to flavor the olive oil, and the whole bowl tastes better than it does right from the skillet. If you’re hosting, make the oil first and then pop the bread in the oven. By the time the bread is warm, the dipping oil will be ready too.
Ingredients
- Extra virgin olive oil – This is the foundation of the whole recipe, so use one you enjoy dipping bread into. A peppery, fruity oil gives every bite more flavor because there’s nowhere for it to hide. I always use an Arbequina olive oil, and luckily my favorite is produced just a few miles from my home.
- Shallots – I use shallots instead of onions because they become sweeter as they caramelize. They’re the reason every piece of bread comes back with something worth eating.
- Garlic – Cooking it after the shallots keeps it rich and fragrant instead of harsh. It melts right into the oil.
- Fresh rosemary and fresh thyme – I think of rosemary as the backbone herb. It’s the first flavor I notice, while thyme hangs back and fills in around it.
- Honey – It softens any sharpness from the garlic, Parmesan, and caramelized shallots without making the dipping oil taste sweet.
- Parmesan cheese – Freshly grated Parmesan melts into the warm oil while some stays behind in wispy curls. Skip the shelf-stable grated cheese for this one.
- Kosher salt – Necessary.
- Freshly cracked black pepper – I love cracked black pepper with sweet shallots. They belong together.
- Red pepper flakes – Add as much or as little as you like.
How to Make Bread Dipping Oil
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (caramelize the shallots)
Start with the shallots because they’re what make this recipe special. Cook them over medium-low heat for 20 to 25 minutes, stirring occasionally, until they’re sweet, golden, and caramelized. Don’t rush them. If they start browning too quickly, turn the heat down and let them keep going. - Step Two (cook the garlic)
Let the shallots cool for about 5 minutes, then put the skillet back over medium-low heat with a splash of olive oil and the garlic. Garlic cooks much faster than shallots, so giving it its own turn in the pan keeps it mellow instead of bitter. - Step Three (make the dipping oil)
Add the caramelized shallots, garlic, the remaining olive oil, rosemary, thyme, honey, Parmesan, kosher salt, black pepper, and red pepper flakes to a shallow serving bowl. Stir everything together until the shallots, herbs, and Parmesan are evenly distributed throughout the oil. - Step Four (let it rest)
Leave the bread dipping oil alone for about 15 minutes before serving. The warm shallots, garlic, herbs, and Parmesan continue flavoring the olive oil while it rests, and you’ll taste the difference. - Step Five (serve)
Serve with warm crusty bread, focaccia, ciabatta, or toasted baguette slices. Don’t stop at the oil. Make sure every piece of bread picks up some of the caramelized shallots, herbs, and Parmesan too. That’s where the best bites are.
Recipe Tips
- Don’t hurry through making the shallots. Twenty to twenty-five minutes feels like a long time, but that’s what gives them their sweet, caramelized flavor.
- Cook the garlic after the shallots. Garlic burns before shallots caramelize, and burnt garlic will take over the flavor of the dipping oil.
- Use fresh rosemary and thyme. Fresh herbs flavor the warm olive oil much better than dried herbs.
- Give everything a good stir before serving. The shallots, Parmesan, and herbs sink to the bottom, so stir them back into the oil.
- Use a shallow bowl instead of a deep one . Every piece of bread should be able to pick up the shallots and herbs without fishing around fro them.
Storage
- Store leftover bread dipping oil in an airtight container in the refrigerator for up to 4 days.
- The olive oil will become cloudy and firm in the refrigerator. Let it sit at room temperature for 30 to 45 minutes, then stir well before serving.
- I don’t recommend freezing it. The fresh herbs, Parmesan, and olive oil all lose quality after thawing.
FAQs
- Can I make bread dipping oil ahead of time?
Yes. You can make it a day ahead and refrigerate it. Bring it back to room temperature and stir well before serving. - Can I use onion instead of shallots?
Yes, but the flavor really changes. Shallots become sweeter as they caramelize, while onions have a stronger bite. - What bread is best for bread dipping oil?
Any bread with a good crust works well. Baguette, focaccia, ciabatta, sourdough, and rustic country bread are perfect for getting the caramelized shallots on a slice. - Can I serve this warm or cold?
Room temperature is my favorite. The olive oil flows easily, and the flavors are much more noticeable than when it’s cold from the refrigerator.
From My Kitchen Notes
Small observations from the margins.
- Some notice what you put on the table. The right ones notice what it took to get it there. You are my people.
- There are things worth doing way before anyone knocks on the door.
- The smallest bowl on the table can change the entire evening.
- I don’t confuse simple with effortless.
- Some flavors only come through if you’ve been patient enough to let them.
- It’s funny how the best conversations begin before dinner does.
- The most memorable things are often not the main course.
- Some things improve because you stayed with them longer than you needed to.
- Be the person who knows how to make a table feel full before anyone takes a seat.
- Sometimes it’s not the meal. It’s the invitation.
- I’ve always admired the people who prepare for company they genuinely hope arrives.
- Those who never notice what’s beneath the surface usually leave the best part behind.
- I don’t always trust first impressions until I’ve stirred everything together.
- Not everyone reaches the bottom of the bowl. There are rewards for those who do.
- Anyone who stirs the bowl before the first bite usually knows something.
- The bowl always tells the truth after everyone leaves.
- Some people stop after the first piece. Others stay long enough to discover what was waiting underneath.
Bread Recipes to Dip in This Oil
- Parmesan Bread Bites – buttery, fluffy, garlic-coated bites.
- Roasted Garlic Rosemary Artisan Bread – roasted garlic baked into every slice.
- Dutch Oven Bread – crisp crust with a chewy center.
- Christmas Tree Focaccia Bread – rosemary-topped bread for entertaining.
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Bread Dipping Oil
Bread Dipping Oil is made with caramelized shallots, garlic, fresh herbs, Parmesan, honey, and extra virgin olive oil for a flavorful appetizer that's perfect with warm crusty bread, focaccia, or ciabatta.
Servings: 4 to 6
Calories: 125kcal
Equipment
- skillet Stainless steel, small. For caramelizing the shallots and cooking garlic.
- wooden spoon or silicone spatula. For stirring while cooking.
Ingredients
- 1 tbsp (15 ml) extra virgin olive oil
- ½ cup (80 g) finely chopped shallots
- 4 cloves garlic minced
- ½ cup (120 ml) extra virgin olive oil
- 2 tsps (2 g) finely chopped fresh rosemary
- ½ tsp (0.5 g) finely chopped fresh thyme leaves
- 1 tsp (7 g) honey or hot honey
- 2 tbsps (10 g) finely grated Parmesan cheese
- 1 tsp (6 g) kosher salt
- ¼ tsp (0.5 g( freshly cracked black pepper
- ¼ to ½ tsp (0.5 to 1 g) red pepper flakes
Instructions
- Heat 1 tablespoon (15 ml) of olive oil in a small skillet over medium-low heat. Add the chopped shallots and cook, stirring occasionally, for 20 to 25 minutes, or until caramelized and golden brown. Reduce the heat if they begin to brown too quickly.1 tbsp (15 ml) extra virgin olive oil, ½ cup (80 g) finely chopped shallots
- Remove the skillet from the heat and let the shallots cool for 5 minutes. Return the skillet to medium-low heat, add a small splash of olive oil and the minced garlic, and cook for 2 to 3 minutes, stirring frequently, until fragrant and lightly golden.4 cloves garlic
- Combine the remaining ½ cup (120 ml) extra virgin olive oil, the caramelized shallots, garlic, rosemary, thyme, honey, Parmesan, kosher salt, black pepper, and red pepper flakes in a shallow serving bowl. Stir until well combined.½ cup (120 ml) extra virgin olive oil, 2 tsps (2 g) finely chopped fresh rosemary, ½ tsp (0.5 g) finely chopped fresh thyme leaves, 1 tsp (7 g) honey, 2 tbsps (10 g) finely grated Parmesan cheese, 1 tsp (6 g) kosher salt, ¼ tsp (0.5 g( freshly cracked black pepper, ¼ to ½ tsp (0.5 to 1 g) red pepper flakes
- Let the bread dipping oil rest for at least 15 minutes before serving so the flavors have time to infuse the oil.
- Serve with warm crusty bread, focaccia, ciabatta, or toasted baguette slices.
Notes
- Take your time caramelizing the shallots. Their sweet, rich flavor is what makes this dipping oil stand out.
- Cook the garlic after the shallots so it becomes fragrant without burning.
- Fresh rosemary and thyme give the oil a fresher flavor than dried herbs.
- Use a good-quality extra virgin olive oil since it's the foundation of the recipe.
- Stir before serving if the ingredients settle while resting.
- Refrigerate leftovers in an airtight container for up to 3 days. Let the oil come to room temperature and stir well before serving, as the olive oil will solidify when chilled.
Nutrition
Nutrition Facts
Bread Dipping Oil
Amount Per Serving (20 g)
Calories 125
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 2mg1%
Sodium 295mg13%
Potassium 35mg1%
Carbohydrates 2g1%
Sugar 1g1%
Protein 1g2%
Vitamin A 35IU1%
Vitamin C 1mg1%
Calcium 32mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Have you made this Bread Dipping Oil? I’d love to hear how it turned out – leave a comment below and let me know.
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