Go to the Recipe: Cebollitas (Charred Knob Onions)
Looking forward to making this but I think I'll use sous vide for the confit cooking. I should be able to use a lot less lard.
Hey Brock, great point. If cooking them sous vide you will likely need some heavy duty sous vide bags because of the higher temperature cook. I would cook them in a bag that isn't fully sealed to allow room for the onions to off-gas at a temperature of around 185 °F / 85 °C (or higher). I haven't cooked these kind of onions sous vide but might take 1-2 hrs.
