ROASTED GARLIC AND CARAMELIZED ONION JAM
Steps:
- Preheat the oven to 375 degrees F.
- Cut the top off the garlic head to just expose the bulb. Remove any excess papery skins.
- Place in a large sheet of aluminum foil. Drizzle with 1 tablespoon olive oil. Season with salt and pepper. Close the foil around the bulb, leaving a space between the top and the foil. Place onto a baking sheet and into the oven. Roast the garlic until soft and fragrant, about 1 hour.
- Remove from the oven and cool completely. Gently squeeze the cloves into a dish. (Can be prepared in advance and stored in an airtight container for up to a week.)
- Set a large saute pan over medium heat and add the remaining tablespoon oil. Once hot, add the onions and season lightly with salt and pepper. Brown until evenly caramelized, 5 to 7 minutes. Deglaze with the sherry vinegar, white wine and saffron. Stir to scrape up any browned bits. Reduce the heat to medium-low, and stir in the roasted garlic. Cook for an additional 10 minutes, stirring occasionally, until the jam is thickened and glossy. Remove from the heat and cool. Season with salt and pepper.
CARAMELIZED ONION & GARLIC PASTA
This full-flavored recipe is the result of my mom's love of pasta and our love of cooking together. With a bit of pepper heat and smoky bacon, the entree is excellent alone or paired with grilled chicken. -Lacy Jo Matheson, Sault Ste. Marie, Michigan
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet over medium-high heat, melt butter. Add the onions, pepper flakes and salt; saute until onions are tender. Stir in garlic. Reduce heat to medium-low; cook, stirring occasionally, for 30-40 minutes or until onions are deep golden brown., Add the tomatoes, vinegar and 2 tablespoons oil to the skillet. Cook pasta according to package directions. Drain pasta; toss with onion mixture., Drizzle with remaining olive oil. Sprinkle with bacon, cheese, and pepper; heat through. Garnish with basil if desired.
Nutrition Facts : Calories 587 calories, Fat 25g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 496mg sodium, Carbohydrate 71g carbohydrate (12g sugars, Fiber 4g fiber), Protein 19g protein.
CARAMELIZED ONION & ROASTED GARLIC BISQUE
Make and share this Caramelized Onion & Roasted Garlic Bisque recipe from Food.com.
Provided by evelynathens
Categories Onions
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Remove the papery outer skin from garlic, but do not peel or separate cloves.
- Rub 1-1/2 tsps oil over garlic head; wrap in foil and bake for one hour.
- Let cool ten minutes; separate cloves and squeeze to extract garlic pulp.
- Set pulp aside.
- Heat remaining oil in a pot over medium heat; add onions and leeks and cook for 30 minutes, stirring often.
- Add 1/2 tsp salt and thyme; cook an additional 30 minutes or until onions are golden.
- Stir in flour; add wine and broth and bring to a boil; reduce heat and simmer 30 minutes.
- Add garlic pulp, remaining salt and milk to onion mixture.
- Simmer 8 minutes or until thoroughly heated.
- Place half of the mixture in the blender and process until smooth; pour into a soup tureen or another pot and repeat with second half of mixture.
- Garnish with sour cream and toasted caraway seeds (optional).
CARAMELIZED GARLIC-ONION BISQUE
Steps:
- Melt oil and butter in a large heavy pot over moderately low heat. Add garlic and cook, stirring occasionally, until golden brown and caramelized, 10 to 12 minutes. Add onions and shallots and cook, stirring frequently, until onions are softened, about 10 minutes. Stir in potato, vinegar, and rosemary. Increase heat to high and sauté), stirring, for 2 minutes. Add broth and bring to a boil, then simmer, uncovered, until vegetables are very soft, 20 to 25 minutes.
- Purée soup in 3 batches in blender (use caution when blending hot liquids) until very smooth. Stir in cream and buttermilk and season with salt and white pepper. Serve hot.
CARAMELIZED GARLIC-ONION BISQUE
This was in the You Asked For It column in the October 1999 Gourmet magazine. It sounds really interesting and had several good reviews. I'm guessing at times - I don't have a clue how long it would take to peel 4 large heads of garlic, lol. When I make it, I might roast the garlic first to make that step easier.
Provided by lazyme
Categories Onions
Time 1h15m
Yield 10 cups
Number Of Ingredients 12
Steps:
- Melt oil and butter in a large heavy pot over moderately low heat.
- Add garlic and cook, stirring occasionally, until golden brown and caramelized, 10 to 12 minutes.
- Add onions and shallots and cook, stirring frequently, until onions are softened, about 10 minutes.
- Stir in potato, vinegar, and rosemary.
- Increase heat to high and saute, stirring, for 2 minutes.
- Add broth and bring to a boil, then simmer, uncovered, until vegetables are very soft, 20 to 25 minutes.
- Puree soup in 3 batches in blender (use caution when blending hot liquids) until very smooth.
- Stir in cream and buttermilk and season with salt and white pepper.
- Serve hot.
- Soup can be made (without cream and buttermilk) 2 days ahead and chilled, covered. Do not bring to a boil once buttermilk has been added.
- Serves 8 to 10 as a first course.
Nutrition Facts : Calories 195.6, Fat 10.6, SaturatedFat 4.9, Cholesterol 22.9, Sodium 474.4, Carbohydrate 20, Fiber 2, Sugar 3.8, Protein 6.5
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- Remove white papery skin from garlic head (do not peel or separate the cloves). Rub 1 1/2 teaspoons oil over garlic head; wrap in foil. Bake at 350° for 1 hour; let cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Set garlic pulp aside.
- Heat remaining 1 tablespoon oil in a large Dutch oven over medium heat. Add onion and leek; cook 30 minutes, stirring often. Add 1/2 teaspoon salt and thyme. Cook an additional 30 minutes or until onion is golden, stirring occasionally. Stir in flour. Add wine and broth; bring to a boil. Reduce heat; simmer 30 minutes. Add garlic pulp, remaining 1/2 teaspoon salt, and milk to onion mixture; simmer 8 minutes or until thoroughly heated.
- Place half of onion mixture in a blender, and process until smooth. Pour puréed mixture into a large bowl; repeat procedure with remaining onion mixture. Garnish with sour cream and caraway seeds, if desired.
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