Roasted Garlic and Onion Jam
Grrrrrgh!
Course : Jams
From: HungryMonster.com
Serves: 6
 

Ingredients:

3 large Spanish onions
2 medium garlic heads -- roasted
2 tablespoons sugar
2 tablespoons brown sugar
4 tablespoons balsamic vinegar
3 large Spanish onions
2 medium garlic heads -- roasted
2 tablespoons sugar
2 tablespoons brown sugar
4 tablespoons balsamic vinegar
 

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 cheese

 

Nutritional Information:

61 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 15g Carbohydrate; 0mg Cholesterol; 4mg Sodium