http://greenavocado.com/2008/02/05/caramelized-onions-and-roasted-garlic/ A food blog based out of Vancouver Wed, 20 Aug 2008 23:31:23 +0000 http://wordpress.org/?v=2.3.2 http://greenavocado.com/2008/02/05/caramelized-onions-and-roasted-garlic/#comment-13 Derek Wed, 06 Feb 2008 22:28:03 +0000 http://greenavocado.com/2008/02/05/caramelized-onions-and-roasted-garlic/#comment-13 yeah, just to get things rolling. bring it up to the point where you can see bubbles starting to form and the oil shimmering. yeah, just to get things rolling. bring it up to the point where you can see bubbles starting to form and the oil shimmering.

]]> http://greenavocado.com/2008/02/05/caramelized-onions-and-roasted-garlic/#comment-12 Norman Wed, 06 Feb 2008 19:36:54 +0000 http://greenavocado.com/2008/02/05/caramelized-onions-and-roasted-garlic/#comment-12 You mean heat up on the stove and then place in the oven for 45-60 mins? You mean heat up on the stove and then place in the oven for 45-60 mins?

]]> http://greenavocado.com/2008/02/05/caramelized-onions-and-roasted-garlic/#comment-11 Derek Wed, 06 Feb 2008 19:11:18 +0000 http://greenavocado.com/2008/02/05/caramelized-onions-and-roasted-garlic/#comment-11 Another really good way to roast garlic is to take cloves of garlic and place them in a pot. cover them with a mild olive oil, not extra virgin or anything fancy like that. heat the oven to 300f. place the pot on the stove, get some heat into them. cover the pot, place in the stove for 45-60 minutes. Now you have some lovely, evenly cooked garlic that is not dried out and some garlic infused olive oil that can be used over and over. Another really good way to roast garlic is to take cloves of garlic and place them in a pot. cover them with a mild olive oil, not extra virgin or anything fancy like that. heat the oven to 300f. place the pot on the stove, get some heat into them. cover the pot, place in the stove for 45-60 minutes. Now you have some lovely, evenly cooked garlic that is not dried out and some garlic infused olive oil that can be used over and over.

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