I don't have a photo of this, since I made it for a dark bonfire at my friend mat's house, but here is a facsimile of the lily confit from dell'anima in New York (an amazing restaurant, pictured above, which everyone should eat at). So named because all the ingredients are members of the allium family (like lilies!), this is a brilliant topping for bruschette. At the restaurant, we paired it with their delicious housemade ricotta with sea salt, but ricotta from Whole Foods was just fine for a casual outdoor gathering.
3 cipollini onions (sliced)
5 large shallots
5 large heads of garlic
Preheat oven to 400. Chop off top of garlic heads, drizzle with olive oil. Peel shallots, drizzle with olive oil. Roast until golden brown.
Pop garlic cloves out, into a sauce pan, along with shallots and onion. Cover with olive oil (mix half and half with canola, if desired) and bring to a boil. Add some generous pinches of salt. Put heat on low and simmer for at least 45 minutes, longer if possible, until tender. Serve in a bowl with liquid alongside toasted Italian bread and ricotta with sea salt.