Onion confit

I left 2 pounds of onions roasting in the oven today (something i can’t do mid-summer), with some dried cherry tomatoes (leftover from a garden we had two houses ago) and some herbs. They turned out so sweet, i slathered them on italian bread and devoured it. Then, we grilled some chicken and vegetables and gathered it all together, including the confit, with freezer pesto, fresh arugula, and homemade tomato sauce, and topped it with caraffa olives (a recent delicious discovery from london ontario) and a few cheeses. It was pretty much a crowd pleaser.

– Posted using BlogPress from my iPod

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