{"id":907,"date":"2003-03-14T14:09:38","date_gmt":"2003-03-14T21:09:38","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=907"},"modified":"2023-05-29T18:21:41","modified_gmt":"2023-05-30T01:21:41","slug":"roasted-garlic-and-onion-jam","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=907","title":{"rendered":"Roasted Garlic and Onion Jam"},"content":{"rendered":"

\"\"3 large Spanish onions
\n2 heads garlic – roasted
\n2 T. sugar
\n2 T. brown sugar
\n4 T. balsamic vinegar<\/p>\n

Squeeze roasted garlic cloves unto 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 medium heat. Add onions, and cover. Cook, stirring occasionally, until softened and translucent, about 15 minutes. Add sugars; recover. Cook, stirring occasionally, until onions are golden, 20 – 30 minutes. Add 1\/4 C. water and stir. Cover and cook until dark brown, 20 -30 minutes. Add balsamic vinegar, roasted garlic cloves, and another 1\/4 C. water. Continue cooking until liquid has been absorbed, about 10 minutes. Transfer to a bowl to cool. Store in an airtight container in the refrigerator for up to 1 week.<\/p>\n","protected":false},"excerpt":{"rendered":"

3 large Spanish onions 2 heads garlic – roasted 2 T. sugar 2 T. brown sugar 4 T. balsamic vinegar Squeeze roasted garlic cloves unto 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 medium heat. Add onions, and cover. Cook, stirring occasionally, until softened and translucent, about 15 minutes. Add sugars; recover. Cook, stirring occasionally, until onions…<\/p>\n

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