Onion and shallot confit

This is an adaptation of the onion and shallot confit on Martha Stewart's website. It's much faster (reduces time by about 2 hours) and still tastes yummy. 1/2 cup extra-virgin olive oil 2 1/4 pounds mixed fresh shallots and cipollini onions (preferably a combination of red and white), peeled and halved if large, sliced red…

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