Roasted Garlic And Onion Jam Recipes

QUICK GARLIC-ONION JAM

Steps:

• In a large skillet heat butter over medium. Add sweet onions. Cook 15 minutes or until softened and starting to brown, stirring occasionally. Add roasted garlic, balsamic vinegar, packed brown sugar, water, salt, and crushed red pepper. Cook, uncovered, 5 minutes or until thickened. Let cool. Spread the jam over toasts and melted gruyère. Roasted Garlic
• Preheat oven to 350°F. Add a layer of kosher salt to bottom of roaster. Cut 1/2 inch from tip of bulb; place bulb cut side up in roaster. Drizzle with olive oil. Cover; roast 1 hour. Cool. Squeeze cloves from skin. Serve on toasted bread or toss with cooked pasta. A terra-cotta garlic roaster prevents overcooking. Soak it in water before using.

ROASTED GARLIC AND SWEET ONION JAM

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.

ROASTED GARLIC AND ONION JAM

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.

VIDALIA ONION AND GARLIC JAM

Steps:

• Preheat the oven to 350 degrees. Place the onions and garlic in a casserole and brush with the olive oil. Cover with aluminum foil. Bake until onions and garlic are very soft when pierced with a knife, about 1 hour.
• When cool enough to handle, push the garlic cloves and onions from their skins and place in a food processor. Add the cayenne and 1/8 teaspoon salt and process until smooth. Taste and adjust seasoning if desired. Store in an airtight container.

ROASTED GARLIC JAM

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.