Books Editor and Stylist at Food52.
I think you could totally make this a day or two ahead! (I made my agrodolce for Thanksgiving over the weekend...)
Software Engineer at Food52
You should absolutely be able to make this ahead. I made Merrill's Tuscan Onion Confit (https://food52.com/recipes...) on Sunday and plan to serve it on Thanksgiving.
Deborah is a long-time speaker for the vegetable side of the plate and author of The New Vegetarian Cooking for Everyone.
I too think you can make your onions a day or two ahead. Just don't cook them all the way through so that when you rewarm them they won't get mushy!
June is a trusted source on General Cooking.
Shoot! I think you could have gotten by with making this a week ahead!
Please enter a valid email address.
Well played. You deserve a cookie.
9 easy weeknight recipes you don't need much for
Put Away Your Knife & Cutting Board
Better Oatmeal, Here You Come
What's New? Come See!
Piglet Day 1! Read the First Review
A Wreath for Every Season
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)