Caramelized Garlic Recipes

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Roasted Caramelized Garlic image

I find there is nothing better then roasted garlic and I have found dozens of ways to use it

Provided by JM Avallone

Categories     Other Sauces

Time 55m

Number Of Ingredients 1

1 head of garlic


  • 1. There are many ways to roast garlic, this is what I do. Set oven to 350 I use my toaster oven
  • 2. I try to rub off as much as the white paper that covers each clove as it will stick like crazy to the garlic when done. A few times I have removed the garlic from the shells for me it was such a waist of time and each time I have done this so much of the garlic has burned, and with out doing the smash the clove trick its so time consuming.
  • 3. You can cut the top of the garlic off some will give it a splash of olive oil when its cut some will not. which ever you choose just wrap the head of garlic in foil and check on it from time to time with a squeeze, if you find it is tender then give it a look. you want just like the caramelized onions to be a dark gooey brown the photo shown could in my would be cooked longer.
  • 4. When it is color you want take it out and please let it cool getting that sticky hot garlic on your fingers you only want to do once. pull the cloves apart and give each clove a squeeze or just grab the entire head and squeeze the heck out of it, I do this on plastic wrap because this is how I will store it.
  • 5. I will freeze the roasted garlic when I do a full bag of it. It can be mixed into soft butter tossed in mashed potatoes, sauces soups stews anything use your imagination


Caramelized Garlic, Spinach, and Cheddar Tart image

The unsung hero of this dish? The nutty-sweet garlic.

Provided by Inez Valk-Kempthorne

Categories     Egg     Breakfast     Brunch     Bake     Kid-Friendly     Lunch     Cheddar     Spinach     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 4 Servings

Number Of Ingredients 15

All-Butter Pie Dough
All-purpose flour (for surface)
5 large eggs
3 heads of garlic, cloves peeled
Kosher salt
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon pure maple syrup
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Freshly ground black pepper
6 ounces sharp white cheddar cheese, grated (about 2 cups)
2 cups baby spinach
3/4 cup crème fraîche
3/4 cup heavy cream


  • Place a rack in lower third of oven; preheat to 350°. Roll out 1 disk of dough on a lightly floured surface to a 14" round. Transfer to a 9"-diameter pie dish. Lift up edge and let dough slump down into dish. Trim, leaving about 1" overhang. Fold overhang under. Freeze 15 minutes.
  • Meanwhile, roll out second disk of dough on a lightly floured surface until about 1/8" thick. Cut into 1/4"-thick strips. Transfer to a parchment&151;lined baking sheet. If dough is soft, chill until just pliable. Working with 3 strips at a time, braid dough, returning braids to baking sheet as you go. Chill until just pliable.
  • Beat 1 egg in a small bowl. Brush edge of dough in dish and bottom sides of braids with egg. Arrange braids along edge, trimming and gently pressing sections together as you go. Freeze 15 minutes.
  • Line dough with parchment paper or foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around edge, 25-30 minutes. Remove parchment and weights and brush entire crust with egg. Bake until crust is dry and set, 10-15 minutes. Let cool.
  • Meanwhile, cook garlic in a medium saucepan of boiling salted water until beginning to soften, about 3 minutes; drain. Wipe saucepan dry and heat oil in pan over medium-high. Add garlic and cook, stirring occasionally, until cloves start to turn golden brown, about 2 minutes. Add vinegar and 1 cup water and bring to a boil. Reduce heat and simmer until garlic is tender, 10-12 minutes. Add maple syrup, rosemary, and thyme, and season with salt and pepper.
  • Cook, stirring occasionally, until liquid is syrupy and coats garlic, about 5 minutes. Scatter cheese over crust; top with spinach. Whisk crème fraîche, cream, and remaining eggs in a medium bowl; season with salt and pepper. Pour over spinach. Add garlic with any syrup. Bake until custard is set and golden brown in spots, 35-40 minutes. Let cool on a wire rack.


Caramelized Garlic image

Caramelized garlic is very easy to make. Use this flavorful condiment with roasted meats or poultry or top a salad, diced can be topped on bread. If you like you can use the remaining sugar in a pot of beans or add some roasted nuts to it toss and top a salad.

Provided by Rita1652

Categories     Vegetable

Time 20m

Yield 15 serving(s)

Number Of Ingredients 5

1/2 cup light brown sugar
2 tablespoons unsalted butter
2 tablespoons white wine
2 tablespoons water
1/2 cup fresh peeled garlic clove


  • Blanch garlic cloves in boiling salted water about 2 minutes. Remove and place in a bowl of cold water to stop the cooking. Remove cloves from water and drain on paper towels.
  • Place the sugar and butter in a small heavy skillet and add 2 tablespoons of wine. Place the pan over medium heat. Cook until the mixture turns a golden color tipping the pan and swirling the mixture to insure even cooking. Add the water 1 tablespoon at a time, swirling the pan to incorporate the liquid. Add the garlic and cook until well coated and the garlic is soft but still retains its shape about 5 minutes.

Nutrition Facts : Calories 49.6, Fat 1.6, SaturatedFat 1, Cholesterol 4.1, Sodium 4, Carbohydrate 8.7, Fiber 0.1, Sugar 7.1, Protein 0.3


Mini Cheeseball Pumpkins with Caramelized Garlic image

These look great on any Thanksgiving or Halloween table! Very fancy looking, but so easy to make. (Prep time includes chill time.)

Provided by jowolf2

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cheese Ball Recipes

Time 1h5m

Yield 24

Number Of Ingredients 10

2 ½ teaspoons butter
3 tablespoons chopped garlic
1 ½ teaspoons white sugar
2 cups shredded aged Cheddar cheese
1 (8 ounce) package cream cheese, softened
¼ cup chopped green onions
¼ teaspoon garlic salt
1 cup finely crushed cheese-flavored crackers (such as Pepperidge Farm® Goldfish)
12 pretzel sticks
1 small bunch fresh parsley, or to taste


  • Melt butter in a small saucepan over medium-high heat until sizzling, about 30 seconds. Add garlic and sugar. Cook, stirring constantly, until garlic just starts to brown, 3 to 5 minutes. Immediately remove from heat. Transfer garlic mixture to a bowl. Add Cheddar cheese, cream cheese, green onions, and garlic salt. Beat using an electric mixer on medium speed until creamy. Cover and refrigerate until firm enough to handle, about 30 minutes.
  • Shape chilled cheese mixture into golf-ball-sized balls. Roll each ball in crushed crackers and slightly flatten the bottom. Press 1/2 a pretzel stick into the top. Repeat with remaining cheese mixture.
  • Spread parsley out on a serving plate and place mini cheeseball pumpkins on top, leaving enough room in between for parsley to show through.

Nutrition Facts : Calories 180.3 calories, Carbohydrate 19.4 g, Cholesterol 21.3 mg, Fat 8.6 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 4.5 g, Sodium 630.7 mg, Sugar 1.2 g


Caramelized Garlic and Garlic Oil image

I found this recipe in Peter Reinhart's book American Pie. Put the garlic on top of a pizza (try #186393) for a special treat or freeze/refrigerate it to use in other recipes. Save the oil for salads and sauces.

Provided by Scrivener1

Categories     European

Time 25m

Yield 150 cloves

Number Of Ingredients 2

10 heads garlic, cloves separated and peeled
1 1/2 cups olive oil


  • Arrange the garlic cloves in a frying pan large enough to accomodate them in a single layer.
  • Pour in the olive oil to cover the cloves, about 1 inch of oil.
  • Place over medium heat and cook for 10 to 15 minute Stir from time to time.
  • Garlic is done when it turns a beautiful golden brown.
  • Remove the pan from the heat.
  • Using a slotted spoon, place the cloves in a bowl to cool. Return any oil that collects at the bottom to the frying pan.
  • Once the garlic and oil have cooled, package the cloves in snack size freezer bags of 20 to 25 cloves.
  • Freeze any bags that won't be used in 3 days.
  • Transfer the garlic oil to a plastic container, cover and refrigerate. It will keep for several months.
  • Makes 150 cloves and 1 cup oil.
  • NOTE: You can make a smaller batch by simply adding the desired garlic to a frying pan and covering it with 1 inch oil.

Nutrition Facts : Calories 25.1, Fat 2.2, SaturatedFat 0.3, Sodium 0.7, Carbohydrate 1.3, Fiber 0.1, Protein 0.2


Caramelized Garlic Tart image

Tender sauteed garlic cloves make a flavorful filling for this quiche-like tart from chef Yotam Ottolenghi; the recipe appears in his cookbook, "Plenty."Photo credit: Jonathan Lovekin

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 14

13 ounces puff pastry, defrosted if frozen
3 medium heads of garlic, cloves separated and peeled
1 tablespoon olive oil
1 teaspoon balsamic vinegar
3/4 tablespoon sugar
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme, plus 3 sprigs for garnish
3/4 teaspoon fine sea salt
4 1/2 ounces soft, creamy goat cheese, such as chevre
4 1/2 ounces hard, mature goat cheese, such as goat gouda
2 large eggs
6 1/2 tablespoons heavy cream
6 1/2 tablespoons creme fraiche
Freshly ground black pepper


  • Roll out puff pastry into a 16-inch circle. Fit puff pastry into an 11-by-1 1/2-inch round fluted pan with a removable bottom. Place a parchment paper-round on top of puff pastry; top with pie weights or dried beans. Transfer to refrigerator; chill for 20 minutes.
  • Preheat oven to 350 degrees. Transfer tart shell to oven and bake for 20 minutes. Remove weights and paper and bake until pastry is golden, 5 to 10 minutes more. Remove from oven and set aside.
  • Place garlic cloves in a small saucepan filled with water. Place saucepan over medium heat and bring to a simmer; simmer for 3 minutes. Drain and return cloves to saucepan. Add olive oil and place saucepan over high heat; cook, stirring occasionally, until garlic is fried, about 2 minutes. Add vinegar and 1 cup water; bring to a boil and immediately reduce to a simmer. Let simmer for 10 minutes. Add sugar, rosemary, chopped thyme, and 1/4 teaspoon salt. Continue simmering over medium heat until most of the liquid has evaporated and garlic is coated in a dark caramelized syrup, about 10 minutes more. Remove from heat and set aside.
  • Break both goat cheeses into pieces and scatter in tart shell; spoon garlic cloves and syrup over cheese. In a large glass measuring cup, whisk together eggs, cream, creme fraiche, and remaining 1/2 teaspoon salt; season with pepper. Pour egg mixture over cheese and garlic filling, making sure the cheese and garlic are still visible.
  • Transfer tart to oven and bake until tart filling is set and top is golden brown, 35 to 45 minutes. Remove from oven and let cool slightly before removing tart from pan. Trim tart as necessary and garnish with thyme sprigs; serve.

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Estimated Reading Time 6 mins
  • Sauteeing Garlic to Caramelize It Download Article Smash and peel the garlic cloves. Take 5 to 6 cloves of garlic, and pound the side of a chef’s knife blade against them to smash them.
  • Roasting Garlic to Caramelize It Download Article Preheat the oven. To ensure that your oven is hot enough to caramelize the garlic, it’s important to preheat it.
  • Caramelizing Garlic in a Slow Cooker Download Article Season the garlic. Take four heads of garlic that have been cut in half horizontally, and place them on a piece of foil.
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Top Asked Questions

What's the best way to make caramelized garlic?
Blanch garlic cloves in boiling salted water about 2 minutes. Remove and place in a bowl of cold water to stop the cooking. Remove cloves from water and drain on paper towels. Place the sugar and butter in a small heavy skillet and add 2 tablespoons of wine. Place the pan over medium heat.
How do you make a caramelized garlic tart?
Add the balsamic vinegar, 1 cup of water and bring to the boil. Simmer gently for 10 minutes. After 10 minutes add the sugar, rosemary, chopped thyme and ¼ teaspoon salt and continue to cook on a medium heat for a further 10 minutes, or until most of the liquid has evaporated and the garlic cloves are coated in a dark caramel syrup.
How to make caramelized onions and garlic chicken?
Let the chicken rest for 5 minutes before serving. The sweetness of the onions pairs nicely with bacon. Add a strip or two of bacon to the top of each chicken breast and top with the onions and garlic. White, yellow, or sweet onions work best for this recipe. Sweet onions yield a sweeter caramelized onion.
How long does it take for garlic cloves to caramelize?
After 40 minutes, unwrap it and check the garlic. The individual cloves be a deep golden color and soft when pierced with a knife. If the garlic isn’t fully caramelized yet, let it keep baking but check on it in 10 minute intervals until it’s done.

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