Posted on Tue, Jan. 27, 2009

e-mail	print	RSS	reprint
AIM	Digg it	del.icio.us	Facebook

CARAMELIZED ONION AND ROASTED GARLIC BRUSCHETTA

Here are a pair of bruschetta toppings that couldn't be easier, cheaper _ or tastier. Put them out as toppings for good bread next time you have a get-together.

Ingredients

2 large onions, red or yellow

1 head garlic

Olive oil

Butter

Kosher salt and freshly cracked pepper, to taste

Sugar (if needed)

Directions

For onion topping: Peel and slice onions thinly. Heat a couple tablespoons olive oil (or equal parts oil and butter) in a large heavy skillet, such as cast iron. Cook over medium-high heat, stirring occasionally, until onions just start to brown, then reduce heat to low and continue cooking about 20 to 30 minutes, or until onions are limp, dark brown and almost starting to disintegrate. Remove from heat and season to taste with salt and pepper, adding a dash of sugar if desired.

For roasted garlic: Peel away loose outer skin of garlic head. With a sharp knife, cut about 1/8of an inch off the tops (pointed end) of the garlic cloves, exposing a bit of the garlic. Rub the whole garlic head with about 2 tablespoons olive oil; sprinkle with salt and pepper. Wrap the head in aluminum foil and place in an oven-proof ramekin. Bake in a 375-degree oven about 30 minutes or until garlic is soft and easily slips from its skin. When ready, garlic can be spread on bread like butter.

     Showing: Oldest first Newest first Most-recommended first Least-recommended first

@Nyx.AuthorDisplayName@ wrote on @Nyx.PostedAtTime@:

@Nyx.CommentBody@

@Nyx.Recommender@ @Nyx.AbuseReporter@