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02/16/2004

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I had something like this on a bean salad in Barcelona-- beautifully cooked white and brown and garbanzo beans tossed with a vinaigrette and topped with onion confit. It was dreamy. I've been meaning to try and duplicate it for, oh, about a year now, so maybe with your handy recipe I finally will.

Glad you guys are back.

I do a similar dish on the stovetop that takes around 2 hours, I think. I use shallots, though you could just as easily use onions. I just saute sliced shallots in butter, then cook them very slowly with a bit of sugar, red wine, and thyme until they get the consistency I want.

Mm, that bean salad does sound delicious. I will have to try it. Do you remember whether it was a garlicky kind of vinaigrette?

Shallots sound lovely too (though more more expensive!) and I have been thinking that the next batch I make will be a quicker stovetop version, for the sake of comparison. Either way, adding some red wine seems like a good idea, and since we usually have some around, there's no reason not to try it.

I remember the vinaigrette as being mild and herby--not too assertive. So if there was garlic, there wasn't a lot. If I make a tasty version, I'll pass on the details.

Please do! I look forward to it.

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