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.

Garlic
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.

Onions
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.