posted by Liz 12-30-98 3:44 PM
Garlic and Onion Jam
Recipe By: Food and Wine Collection 1987
2 large Spanish onions (about 1 lb), coarsely
choppped
6 large garlic cloves, coarsely chopped
1/4 cup extra-virgan olive oil
1 teaspoon fresh lemon juice
1 teaspoon salt or to taste
1/2 teaspoon freshly ground pepper
In a heavy medium saucepan, combine the
onions, garlic and olive oil. Cover and cook
over very low heat, stirring occasionally,
until the onions are very soft, golden brown
and slightly caramelized, about 1 hour.
Transfer the onion mixture to a food
processor or blender and puree. Stir in the
lemon juice, salt and pepper. Scrape the jam
into a small noncorrodible container and let
cool completely. (The jam can be covered and
stored in the refrigerator for up to 1 week.)