This is decidedly *not* all-day cassoulet.
. This is the one step where Spungen doesn't take shortcuts—she cooks onions and garlic in a touch of olive oil for about 25 minutes over low heat until they've turned a rich golden brown.
Once done, Spungen recommends rinsing the pan for the next step, but here is another opportunity for quicker cooking. Instead of using one pan for the toast's two elements, I chose to cook them side-by-side so that they were both ready for spooning over the broiler-charred bread at the same time.
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