Zinter Brown garlic and onion jam

[RiJaAr]

My father loves this spread from Zinter Brown.. http://www.zinterbrown.com/products/r...
my dad uses a lot of this stuff. does anyone know where i can buy it in a store, or of a similar kind of spread he might enjoy?

[Atlantis]

Well, you can contact them directly, and maybe they can send some to you right away?

http://www.zinterbrown.com/index.htm

But, in our house, we love the Stonewall Kitchen Roasted Garlic Onion Jam, for which I have even found a recipe! And Stonewall Products are pretty widely distributed, so you might check them out, too.

Good luck. You're a good kid .......................

[random amblings]

Got a link for the recipe? That stuff on cream cheese is a great stand-by for unexpected guests. And on Bagels....!!!

[Atlantis]

Ain't got a link, since these have been in my recipe file forever, one coming from a cousin's wife and another - well, I have no idea where I got it.

But, they're both terrific, and a whole lot cheaper than the Stonewall Kitchen product, which is inspirational but dear.

Enjoy:

Roasted Garlic and Onion Jam

3 large Spanish onions
2 heads garlic - roasted
2 tablespoons sugar
2 tablespoons brown sugar
4 tablespoons balsamic vinegar

Squeeze roasted garlic cloves unto a small plate. Set aside. Cut onions in
half lengthwise; peel. Cut off ends; cut lengthwise into 1/4-inch thick
pieces. Coat a 13 inch skillet with cooking spray, and set over medium heat.
Add onions, and cover. Cook, stirring occasionally, until softened and
translucent, about 15 minutes.

Add sugars; recover. Cook, stirring occasionally, until onions are golden, 20 - 30 minutes. Add 1/4 cup water and stir. Cover and cook until dark brown, 20 -30 minutes. Add balsamic vinegar, roasted garlic cloves, and another 1/4 cup water. Continue cooking until liquid has been absorbed, about 10 minutes. Transfer to a bowl to cool. Store in an airtight container in the refrigerator for up to 1 week.
--------------------------------
Garlic and Onion Jam

2 large Spanish onions (about 1 lb), coarsely chopped
6 large garlic cloves, coarsely chopped
1/4 cup extra virgin olive oil
1 teaspoon fresh lemon juice
1 teaspoon salt or to taste
1/2 teaspoon freshly ground pepper

In a heavy medium saucepan, combine the onions, garlic and olive oil. Cover and cook over very low heat, stirring occasionally, until the onions are very soft, golden brown and slightly caramelized, about 1 hour.

Transfer the onion mixture to a food processor or blender and puree. Stir in
the lemon juice, salt and pepper. Scrape the jam into a small noncorrodible
container and let cool completely. (The jam can be covered and stored in the
refrigerator for up to 1 week.)

[random amblings]

Awesome! Thanks

[RiJaAr]

i was going to order some online, but he won't let me because the shipping is too expensive since he wants a TON of it...

[RiJaAr]

ooh thanks so much,. maybe i will just make him some homemade stuff and see if he likes it as much