Normally, burnt anything from the kitchen is a bad idea. But, Terry Salmond from season four of Top Chef Canada wowed judges, including former Gourmet magazine editor Ruth Reichl, with his sweet and smoky burnt onion crumble that topped yogurt parfait.
Burnt Onion Crumble
Prepare a plate lined with paper towel.
In a medium pot over high heat, heat canola oil until very hot.
Working in 3 batches, fry diced onion until they are crisp and on the verge of blackening, about 6 to 7 minutes per batch.
Transfer to prepared plate to absorb any excess oil and cool.
Once onions have cooled, transfer to a food processor, along with remaining ingredients, and pulse several times until a fine crumble forms.
Transfer mixture to a small bowl, cover and store in a cool, dry place until ready to use. Use within 10 days.
- Yield:
- 1/2 cup
- Prep Time:
- 5 minutes
- Cook Time:
- 20 minutes
