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Sweet Walla Walla onions, cooked down with both red and white wine, fresh herbs and a splash of cognac – this jammy onion spread could not be any more delicious. It's a challenge to not eat the whole jar with a spoon in one sitting.
tip of the tongue
TRY USING AS AN INDIE UPGRADE TO ONE OF OUR FAVORITE RECIPES:
1. Preheat oven to 325°.2. Remove sausage from casings and break up meat into small pieces (about the size of grapes).3. Dutch oven over medium-high heat and coat bottom with EVOO. Brown sausage (or mushrooms), then remove with a slotted spoon, leaving oil behind.4. Add celery, season with salt and pepper and cook until softish (about 5 minutes).5. Mix in Three Little Figs French Onion Confit, finely chopped herbs and reserved sausage for 1 minute then turn off heat.6. In a separate bowl, beat an egg then mix in the broth (this will give the mixture body). Add the egg-broth mixture to Dutch oven to deglaze bottom.7. Break up cornbread then add it, dried fruit and pumpkin seeds to Dutch oven.8. Blend popcorn in a food processor and pulse 2 minutes or until it turns into a powder. (Be careful when removing the lid – this stuff doesn’t stain, but it’ll fly everywhere if you’re not careful, and it sticks to your clothes like crazy!)9. Add popcorn flour to the cornbread mixture, toss until well-combined, then season to taste.10. Cover and put the whole thing in the preheated oven for 45 minutes. If you’re serving soon, uncover and cook for another 15 minutes to brown the top. If not, let it cool. It's great after sitting for day in the fridge.
Total time: 90 minutesServes: 6-16 (depending on how hungry they are)
Walla Walla sweet onions, red onions, olive oil, organic brown sugar, white wine, red wine vinegar, balsamic vinegar, Cognac, fresh herbs, spices, sea salt
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