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Onion and Garlic Jam
Category: Dips, Sauces, Spreads
Serves: 1 c.
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Ingredients:
1/2 lb. garlic, about 3-4 large heads 1 lb. onions 6 T. extra virgin olive oil Coarse salt and freshly ground black pepper
Directions:
Preheat the oven to 300°F. Cut the heads of the garlic in half crosswise and boil in lightly salted water for 5 minutes. Cut the onions into 6 wedges each and put them in a roasting pan, sprinkle with the blanched garlic, the oil, salt and pepper. Roast for 2 hours, until very soft. Put the onions and garlic through a food mill and discard the skins. Using a whip, beat the puree until it emulsifies. Store tightly covered in the refrigerator for up to 1 errk