Source in .scx format of JAM - Roasted Garlic and Caramelized Onion Jam
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<RecipeHeader>
<RecipeTitle>JAM - Roasted Garlic and Caramelized Onion Jam</RecipeTitle>
<Category></Category>
<NbPersons>6</NbPersons>
<PortionYield quantity="1.0" unit=""></PortionYield>
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<IngredientText>Roasted Garlic and Caramelized Onion Jam
Recipe courtesy Guy Fieri
Ingredients</IngredientText>
<Ingredient id="1112" quantity="1.0" unit="head" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="head">1 large head</IngredientQuantity>
<IngredientItem>garlic</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="697" quantity="2.0" unit="tablespoons" comment="" defaultState="true" weightGram="13.5" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="2.0" unit="tablespoons">2 tablespoons</IngredientQuantity>
<IngredientItem>olive oil</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1818" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
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<IngredientItem>Kosher salt</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
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<IngredientQuantity quantity="0.0" unit=""></IngredientQuantity>
<IngredientItem>freshly cracked black pepper</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="2320" quantity="1.0" unit="large" comment="" defaultState="true" weightGram="150.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="large">1 large</IngredientQuantity>
<IngredientItem>Spanish onion</IngredientItem>
<IngredientComment>julienned</IngredientComment>
</Ingredient>
<Ingredient id="2245" quantity="2.0" unit="tablespoons" comment="" defaultState="true" weightGram="14.9375" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="2.0" unit="tablespoons">2 tablespoons</IngredientQuantity>
<IngredientItem>sherry vinegar</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1244" quantity="2.0" unit="tablespoons" comment="dry" defaultState="true" weightGram="14.7" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="2.0" unit="tablespoons">2 tablespoons</IngredientQuantity>
<IngredientItem>dry white wine</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="1412" quantity="0.5" unit="teaspoon" comment="" defaultState="true" weightGram="0.7" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.5" unit="teaspoon">1/2 teaspoon</IngredientQuantity>
<IngredientItem>crumbled saffron threads</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
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<RecipeText>Directions
Preheat the oven to 375 degrees F.
Cut the top off the garlic head to just expose the bulb. Remove any excess papery skins.
Place in a large sheet of aluminum foil. Drizzle with 1 tablespoon olive oil. Season with salt and pepper. Close the foil around the bulb, leaving a space between the top and the foil. Place onto a baking sheet and into the oven. Roast the garlic until soft and fragrant, about 1 hour.
Remove from the oven and cool completely. Gently squeeze the cloves into a dish. (Can be prepared in advance and stored in an airtight container for up to a week.)
Set a large saute pan over medium heat and add the remaining tablespoon oil. Once hot, add the onions and season lightly with salt and pepper. Brown until evenly caramelized, 5 to 7 minutes. Deglaze with the sherry vinegar, white wine and saffron. Stir to scrape up any browned bits. Reduce the heat to medium-low, and stir in the roasted garlic. Cook for an additional 10 minutes, stirring occasionally, until the jam is thickened and glossy. Remove from the heat and cool. Season with salt and pepper.
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