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What a sweet and flavorful spread! Made without the honey and am so glad I did as the onions turn very sweet with the roasting. Was very tasty on roast beef sandwiches and am already planning on using the remaining on grilled veggies. Thanks for the post.

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Debbwl April 30, 2011

Yum-za! I have made this twice, the first time following the recipe exactly and the second time with the following changes: I used 2 Tablespoons olive oil with the onions and garlic. Also, I turned the oven to 375 and baked it one hour so the onions got slightly browned. These changes resulted in better flavor. I found that I absolutely loved this on buttered French bread. Thanks for posting this, I haven't seen another one like it.

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Garlic Chick June 19, 2009

This is a nice change from other ordinary spreads. I love the sweet and salty, but would reduce if not omit the honey next time. A glass of red wine and great crusty bread served with this spread made my dinner tonight! Thank you for sharing :)

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mermaidmagic July 26, 2006

This turned out better than I thought! I used purple onions (not sure why they were purple, and I'm not even sure if they're what you call "sweet onions"!) and garlic powder, but like yogi, I couldn't really taste the garlic. Next time I'll probably reduce the honey, but otherwise, this recipe is great! Thanks Sharon, this was really easy.

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Anu November 12, 2002

This turned out very nicely. The flavor was more sweet than I expected (from the honey and sweet onions?) and I couldn't taste much garlic. I will definitely make this again, though next time try more garlic and maybe less honey or regular onions, though I'm sure other people will love the sweetness of it.

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yogi September 04, 2002
Roasted Sweet Onion and Garlic Spread