Roasted Garlic and onion jam is a spread that can be used in multiple ways. For instance, I like to smear it over toast for a quick and simple snack, but it can also be paired with a fried egg or served over potatoes. No matter how you use it, this savory jam adds a unique and delicious twist in flavor, and makes a great gift for your friends and family.
Cut off the very tops of the heads of garlic and discard. Drizzle olive oil over the exposed cloves, and roast in the oven for 30-40 minutes, or until soft. Let cool. Squeeze roasted garlic cloves into a small bowl and set aside.
Cut your onions in half and peel. Discard the ends, and slice into ¼ inch pieces. Coat a large skillet with 1 tablespoon olive oil or butter, and warm over medium heat. Add the onion slices and cover. Let cook until translucent and soft, stirring occasionally (about 15 minutes).
Add the sugar and cover. Cook for another 20 minutes until the onions are golden brown.
Add ¼ cup water and stir. Cover and cook again until dark brown (20-30 minutes).
Add balsamic vinegar, roasted garlic cloves, and ¼ cup water. Continue cooking until the liquid has been absorbed (10 minutes).
Turn off the heat and cool. Transfer to jars or an airtight container and store in the refrigerator for 1 week.
Recipe adapted from Danielle Michalski from Food.com.
To package my onion jam, I used half-pint jars with regular sized lids and bands. I covered the lid with a 2” personalized circle label in the style Rustic, and tied a fancy diamond hang tag around the top in the same style with a bit of twine.