Takes about 20 minutes to put together (assuming you have the components on hand), otherwise it’s substantially longer than that.
The confit (recipe link here: http://www.marthastewart.com/875739/onion-and-shallot-confit ) takes the longest amount of time, close to 3 hours including prep, but once you make it, you can use it for all sorts of things. I’ll be using it for various preps this week.
The crumbs are 3 tablespoons coarse bread crumbs (from a baguette last week), fried in 1 T. unsalted butter.
It’s perfect for breakfast or an appetizer for lunch or dinner.
Reblogged this on The ObamaCrat.Com™ and commented:
Perfect paring of salty savory and buttery.
LikeLike
Thanks, Jueseppi.
Takes about 20 minutes to put together (assuming you have the components on hand), otherwise it’s substantially longer than that.
The confit (recipe link here: http://www.marthastewart.com/875739/onion-and-shallot-confit ) takes the longest amount of time, close to 3 hours including prep, but once you make it, you can use it for all sorts of things. I’ll be using it for various preps this week.
The crumbs are 3 tablespoons coarse bread crumbs (from a baguette last week), fried in 1 T. unsalted butter.
It’s perfect for breakfast or an appetizer for lunch or dinner.
LikeLike
I am tempted to make it right now. 😉
LikeLike