Roasted Garlic Broth Fondue

Restaurant Recipe

3 heads garlic
3 tablespoons olive oil
1 onion, finely chopped
1/2 cup red or sherry wine
6 cups chicken broth
salt and pepper

With the rack in the middle position, preheat the oven to 400 degrees. Slice the top of each garlic head. Place them individually on aluminum foil sheets and drizzle with 1 tablespoon of oil. Close the foil. Bake for 50 minutes or until the garlic is tender and caramelized. Press the cooked head of garlic to bring out the garlic puree. Set aside.

Meanwhile, in saucepan, brown the onion in the remaining oil. Deglaze with the wine and reduce by half. Add the broth and garlic puree. Bring to a boil and simmer about 5 minutes. Season with salt and pepper.

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