INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350F. Using a large sharp knife, cut off 1/2-inch from
the top of each head of garlic to expose some of the flesh.
Drizzle 1 tablespoon of the oil over the bottom of a gratin or glass pie
dish.  Place the garlic and the onion halves cut sides down in the dish,
cover tightly with foil and bake for 45 minutes, until very soft to the
touch.  Uncover and let cool for 20 minutes.
Peel the onion halves and finely chop them.  Place in a medium bowl.
Squeeze the garlic pulp from the skins into the bowl; discard the skins.
Using a fork, stir in the remaining 2 teaspoons oil and mash with the onion
and garlic until thoroughly incorporated. Season with salt if desired. (The
garlic jam will keep refrigerated in a glass jar for up to 2 weeks.)
Makes 1-1/3 cups.
Use this condiment with roasted meats or as a spread for toasted croutons
or cold meat sandwiches, or try a spoonful of it mixed into homemade salad
dressings and sauces.
Source: Food & Wine - December, 1993 Submitted By SAM WARING
<WARING@IMA.INFOMAIL.COM>  On 06 AUG 95 125113 ~0600
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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