Also, and I concede that I am not a LITERAL FOOD EXPERT, I'd be inclined to fry off the onion first in some oil that I'd heated up before adding the garlic and bacon."Dice the bacon, and peel and chop the onion and finely slice the garlic. Add all to a large sauté pan with an optional splash of oil (I dry cook mine on a low heat, as enough fat usually comes out of the bacon, but you need to keep an eye on it and stir it frequently to disturb the onions and garlic and stop them from sticking)."
For how long?
What should they look like?
What should they smell like?
THIS IS BASIC RECIPE STUFF YOU SHOULD KNOW, MONROE.
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