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All About Braising: The Art of Uncomplicated Cooking

Braised Shallot Confit

Page 94

(1 review)

Tags: onions shallots confit

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27th September 2013

friederike from Berlin,

Very delicious! I used four large onions (about 600g total), cut into rings, instead of the shallots. After the cooking time given in the recipe, they weren't cooked through yet, so I added a little extra wine and cooked them another half hour or so.

We filled three tartlets made with Ottolenghi's shortcrust pastry with the onions to serve as an appetizer; this was nice but not terribly exciting. The remainder (just enough to fill a fourth tartlet, if we had wanted that) we served with the West Country Pot-roast Chicken with Apples and Cider.

(edited 31st July 2015) (0) comment (2) useful  

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