Roasted Garlic and Caramelized Onion Jam

Name: Roasted Garlic and Caramelized Onion Jam
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 4 to 6 servings
Ingredients: 1 large head garlic; 2 tablespoons olive oil; Kosher salt and freshly cracked black pepper; 1 large Spanish onion, julienned; 2 tablespoons sherry vinegar; 2 tablespoons dry white wine; 1/2 teaspoon crumbled saffron threads

Getting reviews...

Level: Easy

Total: 1 hr 40 min
Active: 20 min

Yield: 4 to 6 servings

Level: Easy

Total: 1 hr 40 min
Active: 20 min

Yield: 4 to 6 servings

Ingredients

Deselect All

1 large head garlic

2 tablespoons olive oil

Kosher salt and freshly cracked black pepper

1 large Spanish onion, julienned

2 tablespoons sherry vinegar

2 tablespoons dry white wine

1/2 teaspoon crumbled saffron threads

Directions

Preheat the oven to 375 degrees F.
Cut the top off the garlic head to just expose the bulb. Remove any excess papery skins.
Place in a large sheet of aluminum foil. Drizzle with 1 tablespoon olive oil. Season with salt and pepper. Close the foil around the bulb, leaving a space between the top and the foil. Place onto a baking sheet and into the oven. Roast the garlic until soft and fragrant, about 1 hour.
Remove from the oven and cool completely. Gently squeeze the cloves into a dish. (Can be prepared in advance and stored in an airtight container for up to a week.)
Set a large saute pan over medium heat and add the remaining tablespoon oil. Once hot, add the onions and season lightly with salt and pepper. Brown until evenly caramelized, 5 to 7 minutes. Deglaze with the sherry vinegar, white wine and saffron. Stir to scrape up any browned bits. Reduce the heat to medium-low, and stir in the roasted garlic. Cook for an additional 10 minutes, stirring occasionally, until the jam is thickened and glossy. Remove from the heat and cool. Season with salt and pepper.