Preparation:
Squeeze roasted garlic cloves unto 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 medium heat. Add onions, and cover. Cook, stirring occasionally, until softened and translucent, about 15 minutes.
Add sugars; recover. Cook, stirring occasionally, until onions are golden, 20 - 30 minutes. Add 1/4 cup water and stir. Cover and cook until dark brown, 20 -30 minutes. Add balsamic vinegar, roasted garlic cloves, and another 1/4 cup water. Continue cooking until liquid has been absorbed, about 10 minutes. Transfer to a bowl to cool. Store in an airtight container in the refrigerator for up to 1 week.
Note with recipe: After spending about $12 a month on Stonewall Kitchen's heavenly rendition of roasted garlic onion jam, I thought it was time to come up with my own version. Not to brag, but this is pretty close. I think I even like it better. The downside: it only keeps for a week. Anyways, this stuff goes great on grilled meats and with soft and melted cheeses |
