QUICK GARLIC-ONION JAM
Spread this speedy garlic and caramelized onion jam over toasted bread topped with melty gruyere cheese. Appetizer perfection!
Provided by BHG Test Kitchen
Time 30m
Number Of Ingredients 11
Steps:
- In a large skillet heat butter over medium. Add sweet onions. Cook 15 minutes or until softened and starting to brown, stirring occasionally. Add roasted garlic, balsamic vinegar, packed brown sugar, water, salt, and crushed red pepper. Cook, uncovered, 5 minutes or until thickened. Let cool. Spread the jam over toasts and melted gruyère. Roasted Garlic
- Preheat oven to 350°F. Add a layer of kosher salt to bottom of roaster. Cut 1/2 inch from tip of bulb; place bulb cut side up in roaster. Drizzle with olive oil. Cover; roast 1 hour. Cool. Squeeze cloves from skin. Serve on toasted bread or toss with cooked pasta. A terra-cotta garlic roaster prevents overcooking. Soak it in water before using.
Nutrition Facts : Calories 55 kcal, Carbohydrate 7 g, Cholesterol 4 mg, Protein 1 g, SaturatedFat 1 g, Sodium 72 mg, Sugar 2 g, Fat 3 g, ServingSize 1 1/3 cups, UnsaturatedFat 1 g
ROASTED GARLIC AND ONION JAM
Make and share this Roasted Garlic and Onion Jam recipe from Food.com.
Provided by Danielle Michalski
Categories Low Protein
Time 1h30m
Yield 1 container
Number Of Ingredients 5
Steps:
- Squeeze roasted garlic cloves into 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 med. heat.
- Add onions and cover.
- Cook, stirring occasionally, until softened and clear, about 15 minute.
- Add sugars; recover and cook till onions are golden brown, 20-30 minutes.
- Add 1/4 cup water and stir.
- Cover and cook till dark brown, about 20-30 minutes, again.
- Add balsamic vinegar, roasted cloves and another 1/4 cup of water, continue cooking till liquid has been absorbed, about 10 minutes.
- Transfer to a bowl to cool.
- Store in airtight container in the refrigerator for up to 1 week.
Nutrition Facts : Calories 617.5, Fat 1.1, SaturatedFat 0.3, Sodium 61.1, Carbohydrate 144.9, Fiber 10.2, Sugar 81.8, Protein 12.9
MASHED POTATOES WITH ROASTED GARLIC AND CARAMELIZED ONIONS
You put onions, garlic and potatoes together and how can you go wrong? The caramelized onions and garlic are so sweet and buttery goes great with the potatoes.
Provided by Rita1652
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cover and cook potatoes in boiling salted water for 15 to 20 minutes, until potatoes are fork tender.
- Drain potatoes.
- Mash potatoes in a large mixing bowl until no lumps remain. Better yet rice them.
- Add butter and milk, salt, and pepper mashing in to blend together.
- Mix in onions and garlic.
- Garnish with onions.
Nutrition Facts : Calories 292.6, Fat 12.5, SaturatedFat 7.8, Cholesterol 33.4, Sodium 493.3, Carbohydrate 41.3, Fiber 5, Sugar 1.8, Protein 5.5
ED'S SEARED FOIE GRAS WITH ROASTED GARLIC ONION JAM
This was the most delectable, restaurant quality foie gras I have ever had! And I was served this at home, wearing blue jeans and crocs, sitting at the kitchen table drinking La Crema Chardonnay, all comfy and cozy. The way one should feel knowing there's no huge bill coming your way! DH used Stonewall Kitchen's Roasted Garlic Onion Jam for the sauce. If you've never tried it you really should. There are some great recipes on Zaar using the same jam so you can use it in many dishes. We love all their products! For the bread, we used French but any 1/2" slices of good tasting bread will do well.
Provided by Penny Stettinius
Categories Goose
Time 25m
Yield 2 pieces, 4 serving(s)
Number Of Ingredients 6
Steps:
- Salt and pepper the foie gras.
- Heat 1.5 TBS of the butter in a skillet until lightly browned.
- Sear the foie gras quickly on both sides. If the foie gras is fresh you will only want to sear about 1-1.5 minutes per side. But if it has been frozen you'll want to sear about 2 minutes per side.
- Lay the warm, toasted bread slices on a serving plate and butter the tops using 1 TBS of the butter.
- Remove the foie gras from the pan and set on top of the bread slices.
- Drain the grease from the pan.
- Heat the same skillet again and add the remaining butter.
- Stir in the jam and heat until dissolved.
- Drizzle the jam mixture over the foie gras and bread slices.
- Serve and enjoy!
Nutrition Facts : Calories 405.1, Fat 27.4, SaturatedFat 12.7, Cholesterol 76.9, Sodium 698.2, Carbohydrate 31.7, Fiber 1.4, Sugar 2.6, Protein 8
CARAMELIZED ONION JAM
This savory jam is very good served with meats-we especially like it with venison. People who enjoy garlic and onions think it's terrific. -Vanessa Lambert, Sioux Falls, South Dakota
Provided by Taste of Home
Time 1h
Yield about 3-1/2 pints.
Number Of Ingredients 14
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425° 30-35 minutes or until softened. Cool 10-15 minutes. , In a Dutch oven, saute onions in butter 30-40 minutes or until lightly browned. Squeeze softened garlic into pan. Stir in cider vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, ginger and cloves. Bring to a full rolling boil over high heat, stirring constantly. Gradually stir in sugar. Return to a boil for 3 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; let stand for 3 minutes. Skim off foam. Ladle hot mixture into three hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.,
Nutrition Facts : Calories 103 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 52mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
ROASTED GARLIC AND SWEET ONION JAM
Use this with the Cranberry-Stuffed Pork Loin recipe, previously posted. This is from the "Better Homes and Gardens 2002 Annual Recipes" collection.
Provided by Purplefiend
Categories Chutneys
Time 1h15m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F
- Slice about 1/4 inch off the pointed end of the garlic bulb so the individual cloves show.
- Place the bulb in a small baking dish, cut side up, and drizzle with olive oil.
- Cover and roast for 45 to 60 minutes or until the garlic cloves have softened. Cool.
- Gently squeeze the garlic cloves and juices into a saucepan.
- Stir in the onion, apple, sugar and balsamic vinegar.
- Bring to a boil over medium-high heat, stirring occasionally.
- Reduce heat; simmer about 30 minutes or until the onion and apple have softened and turned transparent and the mixture has thickened, stirring occasionally.
Nutrition Facts : Calories 755.7, Fat 13.9, SaturatedFat 2, Sodium 42.3, Carbohydrate 154.2, Fiber 4.7, Sugar 132, Protein 4.3
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