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Slow cooker garlic. Buy it peeled in a big bag, mix with generous olive oil, butter and salt. Set it to low, stir hourly for six to eight hours until it gets dark brown and soft, ladle into jars and this is your favourite new condiment, the richness of roast garlic with a minimum of effort. When a dish calls for fresh garlic add an equal portion of this and immediately secure the respect and admiration of your guests.
I do this with onions. I peel several pounds of onions and dice them fine with a mandolin slicer. Then I put them in the slow cooker for 12 hours on low, stirring once in a while.
When they are soft and dark brown, I spoon them into ice cube trays and freeze them.
Later when I need caramelized onions for soup or stew I just get a couple of cubes from the freezer.
The result. (And also the house smells amazing.)
If you feel fancy you can throw a few sprigs of fresh thyme in it while it’s cooking, but I don’t usually have those to hand.
Please tell me about the bit after "ladle into jars." Ladle into jars and...refrigerate? freeze? can?
@BlueDot put it in a glass jar, let it cool on the counter and then keep it in the fridge. It keeps for ages.
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