Bee's Hive

Sunday, July 5, 2009

Garlic and Onions

I finally was able to get fresh yeast yesterday, So this week I'll bake some hard crust Italian bread. I always bake the garlic & onions ahead of time. After the bread is baked, I slice it in half, spread it with one or both and rub it with a fresh tomato and then slice it onto the bread. Broil it with a little olive oil and butter.

The baked onions & garlic can also be used in recipes or the onions can be used as a side with steak.

I use a Terra Cotta garlic baker and Stoneware onion baker.

Cut top off of each clove, remove loose leaves.
1/2 tsp. olive oil - drizzle over the garlic
salt & pepper to taste
Dot with butter & a sprinkle of thyme
Bake in a cold oven at 300 for 1/2 hour. Remove the baker top & bake 45 minutes more.

Cut off top & bottom, remove skin
1/4 tsp. each, black pepper & white pepper
a pinch of red pepper seeds
1/4 cup each worshestershire, olive oil, soy sauce
1 tsp. balsamic vinegar & a sprinkle of thyme
Put all in a plastic bag with onions, let sit 1 hour.
Then put onions in baker with juice, place in cold oven at 300 for 1/2 hour, then baste
Cook 45 minutes more and then increase the oven to 375, remove lid, baste and bake 20 more minutes.


everythingquilts said...

Holee that bread sounds so good. I do love garlic. One of Cliff's favorite things is baked onions, and onions is one food he can have.I've never seen the stoneware onion bakers, I've always just did mine in foil. I bet those really cook those onions up nice. I'll have to see if I can find one, and the garlic one for me, hehe.

Gina said...

I can smell the cooking from here. It smells delicious.
I love baked onions and yes we have them with steaks. I hadn't thought about putting them in bread. I'll have to give that a try.

love and hugs Gina xxx

lolmarsha said...

i have the garlic oven, but haven't seen the onion one. Can smell the fresh bread now.