Recipe(tried): Roasted Garlic and Onion Jam

Title: Recipe: Roasted Garlic & Onion Jam
Posted By: Hobbs
Date: July 13th 1998
In Reply to: ISO: Roasted Garlic & Onion Jam
Board: TKL Cooking Club

ROASTED GARLIC & ONION JAM

4 Garlic head, whole (~14 oz)
1 T Olive oil, extra-virgin
1 md Onion; unpeeled & halved lengthwise
Salt (opt)

Preheat the oven to 350F. Using a large sharp knife,
cut off
1/2-inch from the top of each head of garlic to expose
some of the
flesh.

Drizzle 1 tablespoon of the oil over the bottom of a
gratin or glass pie dish. Place the garlic and the onion halves cut sides down in the
dish, cover tightly with foil and bake for 45 minutes,
until very soft to the touch. Uncover and let cool for 20 minutes.

Peel the onion halves and finely chop them. Place in
a medium bowl.

Squeeze the garlic pulp from the skins into the bowl;
discard the skins. Using a fork, stir in the remaining 2 teaspoons oil and mash with the onion and garlic until thoroughly incorporated. Season with salt if desired. (The garlic jam will keep refrigerated in a glass
jar for up to 2 weeks.)

Makes 1-1/3 cups.