Onion and Garlic Jam
Use this savory jam with grilled meats, poultry, or salmon. Or make a sandwich by spreading it onto crusty bread and topping it with goat cheese and roasted mushrooms.
Makes: 2 cupsHands-on: 35 minutesTotal: 1 hour 15 minutesDifficulty: Easy
Makes: 2 cups
- 3 heads garlic
- 2 Tbsp. plus 2 tsp. olive oil
- 1 Tbsp. butter
- 4 cups sliced onions
- 1 tsp. salt
- ¼ cup brown sugar
- 3 Tbsp. balsamic vinegar
- Set oven to 400°F. Remove most (but not all!) of the papery peel of the garlic. Trim ¼ off the top of heads to expose cloves. Drizzle with 2 teaspoons of olive oil. Wrap heads in aluminum foil and place on middle rack of oven. Roast for 40 minutes, or until cloves are soft when poked with a paring knife. Continue to bake, checking every 10 minutes, until soft. Let cool. Remove cloves by squeezing from bottom of head until they come out.
- In large heavy saucepan, heat olive oil and butter over medium heat. Add onions and salt. Slowly cook mixture, stirring often, for 15 minutes, or until onions are translucent. Reduce heat to low and cook, stirring occasionally, until onions are deep golden brown. Add sugar and vinegar; cook and stir for another 10 minutes. Stir in roasted garlic and remove from heat.
- Pour into glass jars, cover, and refrigerate until cold. Store in refrigerator up to 4 days.