Roasted garlic has a less bitter taste than raw onions. Roasted onions can add a nice aroma to any dish. Wrap a whole piece of garlic in aluminum foil if you want to bake it in the oven. For a quick fix, roast the peeled garlic in a skillet greased with olive oil. When you're done, you can use garlic in soups, sauces, and dips to add flavor.
Ingredients
Oven Roasted Garlic
- 1 whole garlic
- 1-2 tsp. (5-10 ml) olive oil
Grilled Garlic on the Stove
- 25-30 cloves of peeled garlic
- 6 tbsp. (90 ml) olive oil
Step
Method 1 of 2: Roasting Garlic in the Oven
Step 1. Preheat the oven to 200 °C
In general, it will take you about 20-30 minutes to preheat the oven. Turn on the oven while you prepare the garlic so you will get the right temperature when the garlic is ready to roast.
To heat up faster, set the oven to the roasting setting first. This setting will turn on the burner at the top of the oven which will generate direct and intense heat. Before grilling onions, set the oven to the right temperature
Step 2. Peel off a thin layer of garlic, leaving the skin on
Garlic cloves have a very thin outer layer with a texture similar to paper towels. Gently peel off this layer with your hands, and stop peeling when you reach the skin of the clove.
If the skin is also peeled off, the cloves will come off the head of the onion. Leave the skin on to keep the onion intact
Step 3. Cut the top of the head of garlic about 1 cm
Place the garlic on a cutting board and use a sharp knife to slice it. Cut the tops off until the garlic cloves open.
If the flesh at the top of the clove is still not visible, slice another 1 cm long. Keep slicing until the flesh of the onion is visible
To speed up baking, separate all the garlic cloves. This will shorten the baking time in half, to about 20 minutes.
Step 4. Place the onion heads on a sheet of aluminum foil large enough to cover it
Take a sheet of aluminum foil and place it on a flat surface. Place the garlic in the middle, with the sliced cloves on top.
You can use aluminum foil taken from a roll, or you can use foil that has been cut into sheets, which can be purchased at the supermarket or online
Step 5. Sprinkle 1-2 teaspoons (510 ml) of olive oil on the garlic
Make sure the oil hits all of the cloves so the aroma and moisture will be absorbed. Move your hands back and forth over the onions while splashing the oil so that the oil is evenly distributed over all the cloves.
- To control the amount of oil that is applied, you can attach a dabbing tool to the lid of the olive oil bottle.
- You can replace olive oil with vegetable oil, depending on your taste.
- If you want to spice up the garlic, you can sprinkle with salt or desired seasoning after the onions are oiled.
Step 6. Wrap the garlic in aluminum foil
Once the garlic is placed in the center of the aluminum foil, pull the foil over the onion. Next, bend the edges of the foil toward the center, making sure all the onions are covered. After that, cup the foil to wrap the onions.
If the aluminum foil tears or punctures when you fold it, start over with fresh aluminum foil that is still intact
Step 7. Put the garlic wrapped in aluminum foil in the oven and bake for 40 minutes
Place the aluminum foil on the oven rack with the folded end up. The ideal location for placing garlic is on the center rack as the hot air circulates throughout the onion so that it cooks evenly.
- Use a timer or clock app on your phone to set the time.
- You can also place the garlic wrap in a toaster or muffin tin before putting it in the oven. This will prevent the oil from dripping onto the bottom of the oven.
Step 8. Prick the garlic with a knife to check if it is soft in texture
After 40 minutes have elapsed, unwrap the garlic and gently insert the tip of a knife into the garlic. If the tip of the knife can penetrate easily, the garlic is cooked. If it's still a little tough, re-wrap the garlic and roast for 10 minutes before checking again.
- Larger garlic requires a longer roasting time.
- Continue to check the onions every 10 minutes after 40 minutes have passed.
Step 9. Remove the garlic from the oven and let it cool for five minutes
Place the garlic on a heatproof pad on the kitchen counter. If you want to eat it, remove the clove from the head of the onion with a knife.
Store any remaining garlic in an airtight container and refrigerate for up to 2 weeks. You can also store the container of roasted onions in the freezer for up to 3 months
How to Use Roasted Garlic
Eat onions directly use a fork.
Puree the onion and mix it with sauces, hummus or dips.
Add garlic to the biscuits or toast.
Use it instead of raw garlic in any recipe.
Mix the garlic in pasta.
Method 2 of 2: Roasting Garlic on the Stove
Step 1. Add 6 tbsp. (90 ml) olive oil and 25-30 cloves of garlic in a frying pan
Pour oil into a 25 cm skillet, then add the garlic cloves. Spread the garlic cloves evenly over the pan so they don't pile up in one place.
- Don't put a lot of onions in the pan. The cloves should not overlap and form more than one layer at the bottom of the pan.
- You can buy peeled onions or peel the garlic yourself.
Easy Ways to Peel Garlic
Place the unpeeled whole garlic in the microwave and heat for 20 seconds. Remove the garlic, and separate each clove. The garlic clove will come off the head with the skin peeled off.
Step 2. Heat a skillet over medium heat until the oil sizzles
This will take approximately 2-3 minutes. Look closely at the pan to see if bubbles appear around the garlic cloves.
- If you have a stove with 9 settings. the fire is between 4 and 6.
- Do not leave the stove. Garlic that is heated too long in sizzling oil will actually be fried, not roasted.
Step 3. Reduce the heat, then let the garlic cook for 20-30 minutes
Once the oil sizzles, you should immediately reduce the heat to the stove. Let the garlic roast in the pan and soften in the oil.
- To keep track of the time, you can use the clock app on your phone or set a timer.
- You can stir the garlic cloves occasionally as they cook so that all the onions are coated in oil and cook evenly.
Step 4. Remove the garlic cloves from the oil and let them cool before you eat them
Remove the garlic from the pan using a slotted spoon. If you want to eat it right away, wait for the garlic to cool for about 3-5 minutes.
If you don't want to use it right away, or if you have garlic left over, place the onions in an airtight container and store them in the refrigerator for up to 2 weeks. You can also store it in the freezer for up to 3 months
Uses of Used Oil for Roasting Onions
You can save the oil (which has a garlic scent), and use it as lettuce sauce or cooking oil. Once cool, put the oil in a container with a lid, and store it in the refrigerator for 5-7 days.
