Roasted Garlic And Onion Jam Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Arrange heads of garlic on a baking sheet. Sprinkle garlic with olive oil. Bake for 40 minutes to 1 hour, when the garlic is soft and squeezable, it is ready. Remove, let cool, and serve.

Steps:

• Squeeze roasted garlic cloves into a small plate; set aside.
• Cut onions in half lengthwise; peel.
• Cut off ends; cut lengthwise into 1/4 inch thick pieces.
• Coat a 13 inch skillet with cooking spray and set over med. heat.
• Add onions and cover.
• Cook, stirring occasionally, until softened and clear, about 15 minute.
• Add sugars; recover and cook till onions are golden brown, 20-30 minutes.
• Add 1/4 cup water and stir.
• Cover and cook till dark brown, about 20-30 minutes, again.
• Add balsamic vinegar, roasted cloves and another 1/4 cup of water, continue cooking till liquid has been absorbed, about 10 minutes.
• Transfer to a bowl to cool.
• Store in airtight container in the refrigerator for up to 1 week.

Steps:

• Preheat the oven to 350°F
• Slice about 1/4 inch off the pointed end of the garlic bulb so the individual cloves show.
• Place the bulb in a small baking dish, cut side up, and drizzle with olive oil.
• Cover and roast for 45 to 60 minutes or until the garlic cloves have softened. Cool.
• Gently squeeze the garlic cloves and juices into a saucepan.
• Stir in the onion, apple, sugar and balsamic vinegar.
• Bring to a boil over medium-high heat, stirring occasionally.
• Reduce heat; simmer about 30 minutes or until the onion and apple have softened and turned transparent and the mixture has thickened, stirring occasionally.

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.

Steps:

• Chop the garlic with a knife until it forms a paste. Place in a bowl and stir in the olive oil, lemon juice, salt, pepper and cayenne. Stir in the parsley. Use for bruschetta, pizza or grilled meats.