Garlic Jam

Preheat the kitchen stove to 180 °C. Cut about 10 mm of the top of the bulb into small pieces to expose the garlic flesh.

Cover the bottom of an ovenproof glass baking dish with the oil (1), place the garlic bulbs and onion cut-side down in the dish, cover tightly with foil, and bake for 45 min until the garlic flesh is very soft. Remove foil and cool for 20 min.

Remove skin from onion, chop onion flesh into small pieces. Squeeze garlic flesh and mix with onion flesh. Stir in oil (2) with a fork, mash well. Season with salt to taste.

Can be kept refrigerated for up to 2 weeks.

Serve with grilled meat, as a crouton topping, for sandwiches, for salad dressings, for other sauces.

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