Ingredients

2 cups fresh breadcrumbs

　　1/2 cup extra-virgin olive oil

　　1 large sprig rosemary

　　1 chile de árbol, broken in half

　　2 cups finely diced onions

　　2 teaspoons minced garlic

　　1 teaspoon thyme leaves

　　3/4 pound fresh Mexican chorizo, casing removed

　　3 tablespoons chopped mint

　　3 tablespoons chopped flat-leaf parsley

　　Kosher salt and freshly ground black pepper

　　

Step 1

Preheat the oven to 375°F.

　　

Step 2

Toss the breadcrumbs with 2 tablespoons olive oil. Spread them on a baking sheet and toast 6 to 8 minutes, stirring once or twice, until they are golden brown.

　　

Step 3

Heat a medium pot over high heat for 1 minute. Add the remaining 6 tablespoons olive oil, the rosemary sprig, and the chile; let them sizzle in the oil about 1 minute. Stir in the onions, garlic, and thyme, and season with salt and pepper. Turn the heat down to medium and cook about 10 minutes, until the onions are translucent. Transfer the mixture to a large bowl and discard the rosemary and chile.

　　

Step 4

While the onions are cooking, heat a medium sauté pan over high heat for 2 minutes. Crumble the chorizo into the pan, and sauté about 8 minutes, until the sausage is crisp and cooked through. Drain the chorizo of excess oil and add it to the bowl with the onions. Stir in the breadcrumbs, mint, and parsley, and combine well. Taste for seasoning.

　　Sunday Suppers at Lucques[by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved..Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz.Teri Gelber is a food writer and public-radio producer living in Los Angeles.](http://astore.amazon.com/epistore-20/detail/1400042151)