How to make it

  • Preheat the oven to 425 F
  • Place the garlic heads on a piece of heavy tinfoil
  • Pour 1/2 of a T of olive oil over the cut end and salt and pepper
  • Loosely wrap in the foil and bake for 45 minute or until the garlic is browning and the cloves squeeze out easily and are soft and buttery. Cool
  • In a medium pot bring the 3 T of olive oil up to saute meadium heat and add the onion.
  • Saute until the onions are are soft and have started to caramelize.
  • Sprinkle with the T. of sugar, salt and pepper to taste.
  • Continue to cook until the onion are darkened and soft.
  • Squeeze out the roasted garlic and mash to form a soft puree.
  • Stir into the onion.
  • Add the stock, vinegars, thyme, and sugar
  • Bring to a boil and reduce to a simmer
  • Cook until the liquid reduced by half.
  • Taste and adjust seasonings (vinegar, sugar, salt and pepper)
  • Stir in the Sure Jell and return to a boil.
  • Remove from the heat and cool.

Reviews & Comments 2

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  • kennadlovley 6 years ago
    sounds great! i have a camelized onion jam on my page you might like too, :}
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  • gkwillow 6 years ago
    This does look like a tasty delight. I'm sure I would love one of those appetizers, too!
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