Caramelized Onion and Roasted Garlic Compote

By • March 10, 2011 • 3 Comments

18 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: I am fairly obsessed with caramelized onions and roasted garlic and try to keep a jar of this compote in the fridge all the time. It’s terrific on pizza, tossed into pasta with cheese, mixed with some good olive oil, more balsamic vinegar and some herbs as a salad dressing, or as a base for onion soup. The recipe is presented in ratios so you can scale it up or down as you wish. As shown here, it makes about 1.5 cups of compote.Burnt Offerings

Serves varies

  • For every two pounds of onions, you will need the following:
  • 1 head of garlic
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  1. Preheat oven to 400 degrees
  2. Remove the paper from the head of garlic and slice ¼ off the top of the bulb, exposing the cloves, but don’t separate or peel them.
  3. Place the head of garlic on a square of tin foil and gather it up around the bulb of garlic so the top can be twisted shut.
  4. Before closing, drizzle a TBL of olive oil onto the head of garlic.Twist up the foil and roast the head of garlic in the oven for 40 minutes, or until the cloves are soft and the shade of a dirty Californian blonde.
  5. While the garlic is roasting, thinly slice the onions – a mandolin makes short work of this.
  6. Melt the butter and remaining olive oil in a large pan over medium heat.
  7. Add the onions, salt them, and stir to coat them thoroughly with the butter and olive oil.
  8. Let the onions cook down until soft, about 20 minutes, stirring occasionally. Continue cooking onions for another 30-35 minutes until they are a deep mahogany brown – add a little water if they start to stick.
  9. In the last 5 minutes, add the brown sugar and balsamic vinegar and stir until well dissolved and caramelized - about 2 minutes.
  10. Squeeze the roasted garlic cloves from their skins into a small bowl and mash into a paste. Add some olive oil if needed.
  11. Mix the roasted garlic paste into the caramelized onions.
  12. Put into a sealed container. The mixture will keep, refrigerated, up to 3 weeks.
Jump to Comments (3)

Tags: caramelized onions, savory

Comments (3) Questions (0)


over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Love this! Making a big batch next week to use on post T-Day turkey sandwiches (probably reducing the amount of added sugar). ;o)


about 4 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I make something very similar and call it French Onion Concentrate. I freeze it flat in ziplock bags and use it in all the ways you do. Doesn't it make an amazing vinaigrette! I also pipe ricotta mixed with fresh rosemary into tiny ice cream cones, then top with this, and set on a catering tray filled with dry rice to hold them vertical.


about 4 years ago Burnt Offerings

Love the ricotta cones idea - you should submit that this week! The sugar makes this one fairly sweet. I love it on toast with cream cheese or goat cheese, mixed into an omelette, on pizza.... just love it.