Skirlie

This recipe puts me in mind of a traditional Scottish kind of gomasio. A crunchy and salty topping and snack food with plenty of flavor. It's good on all sorts of things but lends itself particularly well to Rumpledethumps.

¼ cup (2oz/58gr) butter (or bacon fat or beef suet)

1 onion (6oz/170gr) finely chopped

4 oz pinhead (synonyms: medium or steel cut) oats 

¼  to ½ tsp salt, or to taste

Pepper, to taste

1. Melt the butter over medium heat and sauté the onion until lightly browned.
2. Add the oatmeal and stir slowly until all the fat is absorbed; the onion should become dark and just crispy, about 15 to 20 minutes.
3. Add salt and freshly ground black pepper to taste.