Vidalia Onion And Garlic Jam

Name: Vidalia Onion And Garlic Jam
Total time: 1 h 15 min
Yield: One cup
Ingredients: 2 large Vidalia onions, unpeeled; 1 head garlic, unpeeled, smashed to separate cloves slightly; 2 tablespoons olive oil; Scant pinch cayenne pepper; 1/8 teaspoon salt, plus more to taste

By Molly O'Neill

Total Time: About 1 hour 15 minutes
Rating: 4(9)
Comments: Read comments

This pungent jam softens and spices the taste of beef, pork, chicken or lamb when rubbed on either side of the meat about an hour before grilling. Wipe excess jam off before grilling over hot coals as it becomes bitter. It also makes a fine substitute for butter or oil on slices of crusty bread, can be used in place of mayonnaise on meat sandwiches or in place of tomato sauce on pizzas.

Featured in: FOOD; Fire and Spice

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Ingredients

Yield:One cup

2large Vidalia onions, unpeeled
1head garlic, unpeeled, smashed to separate cloves slightly
2tablespoons olive oil
Scant pinch cayenne pepper
⅛teaspoon salt, plus more to taste

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 350 degrees. Place the onions and garlic in a casserole and brush with the olive oil. Cover with aluminum foil. Bake until onions and garlic are very soft when pierced with a knife, about 1 hour.
Step 2
When cool enough to handle, push the garlic cloves and onions from their skins and place in a food processor. Add the cayenne and ⅛ teaspoon salt and process until smooth. Taste and adjust seasoning if desired. Store in an airtight container.