I love savory jams and accoutrements for cheese, toasts, meats and sandwiches. There are many flavors that meld together enhancing the essence; it brings out the best in these foods. My luscious recipe for this jam is fabulous on crackers or toast with soft cheese but my favorite way to serve it was on these bacon bleu cheese sliders with arugula, the jam was superb on them. Sweet, savory with a hint of whiskey and after tones of a little smoke, the roasted garlic was a beautiful touch for sure. I was just thinking, this would be great on grilled flatbread or pizza as well with a gorgonzola or brie. I served bacon bleu cheese sliders at a party last night with this jam on them and people loved them, it really does bring the classic American slider to a whole new sophisticated level, but still a comfort food for all.
This is going to be great, I love roasted garlic…roasting it turns the garlic into a different type of food for sure
Magic happens when the onions caramelize
2 whole garlic bulbs
1 tablespoon olive oil
½ teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon dried thyme, divided
3 tablespoons butter
3 tablespoons olive oil
4 cups yellow onion, thinly sliced (4 medium size)
4 cups red onion, thinly sliced (4 medium size)
½ teaspoon kosher salt
½ teaspoon coarse ground pepper
½ teaspoon red pepper flakes
2 tablespoons fresh rosemary, chopped
¼ cup brown sugar
1/3 cup apple cider vinegar
½ cup of good whiskey
1 tablespoon liquid smoke
- Preheat oven to 400 degrees F
- Cut the top of the garlic heads off to expose some of the garlic and place them in a casserole dish, drizzle with 1 tablespoon olive oil and sprinkle with salt, pepper and thyme. Cover with foil and bake for 45 minutes to an hour or until you see the garlic cloves pushing themselves out of the skin, then you know it’s ready.
- While the garlic is in the oven, melt the butter and olive oil in a large skillet over medium high heat and add the onions, salt, pepper, pepper flakes and rosemary, stir and cover with a lid, turn down to medium and let cook for 10 minutes.
- Take lid off and add the brown sugar, vinegar, whiskey and liquid smoke, stir and turn down heat to low and simmer for 40 minutes, stirring occasionally until all the liquid has cooked off and the onions are nice and dark golden brown. Turn off heat and set aside.
- Once the garlic is done, let cool to touch and squeeze the whole garlic bulb into the onion mixture, the garlic should easily come out of their skins. Mash the garlic and mix well into the onion jam.
- Let cool, use right away or put it in a covered container and place in the refrigerator for up to a week or freeze. I found it had the best flavor the next day. Makes 4 cups