Tuscan Onion Confit

After 3 hours, this mixture didn't come together the way I expected. It's still not "jam-like". Any suggestions?

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3 Comments

akrainey April 9, 2014
Since I refrigerated it after three hours on stove top, I'm wondering if I should resume on stove top or slow cook in the oven?
 
Trena H. April 9, 2014
I agree with Pegeen! Also, when I made this it did take quite a bit longer than I anticipated, but sooo worth it.
 
Pegeen April 9, 2014
You might want to post this question in the comments section of the recipe. I'm not positive but I believe those questions/comments are emailed to the recipe author.
http://food52.com/blog/10117-tuscan-chicken-liver-crostini
 
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