1. Roast vegetables with garlic, rosemary and olive oil.
2. Chicken stock.
3. Pasta aglio, olio e peperoncino.
4. Flour-and-oil roux for a gumbo.
5. Just about any Indian food.
7. Poached quinces with cloves and cinnamon.
8. Bacon.
9. Frying onions.
10. Cookies/cakes.
consider the sauce 
Love it 🙂 A few of my favourites…
Onion & garlic being gently cooked
Spag bol, especially after adding red wine
Crusty toast
Slow roasted lamb (or really, slow roasted anything)
Kolbasi from Michael’s Deli on the barbecue
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Hi Juz, I’m totally with you regarding the gently cooked onions and garlic. However I read an Italian cookbook recently that said Italian purists don’t cook onion and garlic together. And, in fact, I just found this on google: http://www.mamalisa.com/blog/do-italians-from-italy-cook-onions-and-garlic-together-in-the-same-pot/.
My world is falling apart!
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Ha ha – what would Italians know about … hmmmmm. It’s also worth keeping in mind that Italians have been migrating for a long time. In New Orleans, for instance, there’s a whole school of Italian/Creole cooking. And I have been reliably informed that a sixth or seventh generation Italian from NY is pretty much from a different planet from someone from, say, Rome. In fact, I suspect that Melbourne’s high-end Italian joints are closer in spirit and application to Italy than is the case for US Italian eateries.
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