Roasted Garlic and Onion Jam

By Danielle Michalski on July 08, 2001

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    1. 3 large Spanish onions
    2. 2 heads garlic, roasted
    3. 2 tablespoons sugar
    4. 2 tablespoons brown sugar
    5. 4 tablespoons balsamic vinegar


  1. Squeeze roasted garlic cloves into a small plate; set aside.
  2. Cut onions in half lengthwise; peel.
  3. Cut off ends; cut lengthwise into 1/4 inch thick pieces.
  4. Coat a 13 inch skillet with cooking spray and set over med. heat.
  5. Add onions and cover.
  6. Cook, stirring occasionally, until softened and clear, about 15 minute.
  7. Add sugars; recover and cook till onions are golden brown, 20-30 minutes.
  8. Add 1/4 cup water and stir.
  9. Cover and cook till dark brown, about 20-30 minutes, again.
  10. Add balsamic vinegar, roasted cloves and another 1/4 cup of water, continue cooking till liquid has been absorbed, about 10 minutes.
  11. Transfer to a bowl to cool.
  12. Store in airtight container in the refrigerator for up to 1 week.