Roasted Garlic Onion Jelly Recipes

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:

• Cut top off each garlic head and drizzle with olive oil. Roast in a regular conventional oven at 275 degrees for 1 hour and 15 minutes. Cool completely. Caramelize onions: chop onions into small pieces (save half of 1 onion and cut into large slivers; set aside to be used later as a garnish). Place 2/3 cup sugar in a large skillet over medium heat and cook until melted; mix in butter until melted. Add onions and cook until coated by caramelizing mixture (onions should be soft and pierce easily with a fork). Caramelize large slivers and set aside. Add garlic cloves from one head and simmer 5 minutes. Add vinegar and mix while still over medium heat; mix in 4 cups water and simmer 5 more minutes. Sieve mixture through a jellybag or cheesecloth, allowing to drip until all liquid is through. Measure 5 cups of the garlic/onion liquid into a saucepan and add pectin. Bring to a full boil and add all the sugar at once. Cook at full rolling boil, stirring constantly, for 1 minute. Remove from heat and ladle mixture into hot, sterilized jars. Garnish top of each jar with a large sliver of caramelized onion and a clove of roasted garlic. Put lids on and process 10 minutes in boiling water bath. Store in a cool, dark place.

Steps:

• In a large skillet over medium-low heat, cook onions in butter until golden brown, stirring frequently. Add garlic; cook 1 minute longer. Remove from the heat; cool to room temperature. , Unfold puff pastry. In a small bowl, whisk egg and water; brush over pastry. Spread onion mixture to within 1/2 in. of edges. Sprinkle with cheeses and basil; roll up jelly-roll style. Cut into 16 slices. , Place 2 in. apart on greased baking sheets. Bake at 425° for 12-14 minutes or until puffed and golden brown. Serve warm.

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.

Steps:

• In a food processor or blender, blend the garlic and 1/2 cup of vinegar until smooth. In a 6 to 8 quart saucepan, combine the garlic mixture, remaining 1 1/2 cups vinegar and sugar. Over high heat bring the mixture to a boil, stirring constantly. Quickly add the pectin. Return the mixture to a boil and boil hard for 1 minute, stirring constantly. Remove from the heat.
• Immediately fill five, sterilized half pint jars with the jelly, leaving 1/4-inch head space. Wipe the jar tops and threads clean. Place hot sealing lids on the jars and apply the screw on rings loosely. Process in boiling water in a deep canning pot for 5 minutes. Remove the jars and cool completely. Tighten the jar screw rings to complete the sealing process.