Slow Roasted Onions and Garlic
A recipe from Georgia Department of Education School Nutrition
Slow-roasting onions and garlic transforms them into tender, sweet perfection, mellowing their sharp flavor. This method is ideal for busy kitchens, as the onions and garlic can roast gradually while other tasks, like production or cleaning, are completed.
Ingredients:
- 7 lbs Onion, yellow, raw, sliced
- 4 oz Garlic, cloves, raw
- 50 sprays Pan Spray, vegetable
- 1 tbsp Spice, pepper, black, ground
- 1 tsp Salt, Kosher
Steps:
- Line sheet pans with parchment paper and lightly spray with pan spray.
- Spread the onion slices and garlic cloves in an even layer. Take care not to overcrowd the pan or your onions and garlic will not roast well.
- Sprinkle onions and garlic with black pepper and salt. Then spray the top of the onions and garlic with pan spray and cover tightly with foil.
- Slow roast at 350°F for 90 minutes.
- Remove from the oven and hot hold, covered, if using same day.
A standard sheet pan will hold 7 pounds of onion well.
Cook to 135°F or higher.
Hold at 135°F or above.
Slow roasted onions and garlic hold well and do not require batch cooking.
If making the slow roasted onions and garlic ahead of time for future use, properly cool. Then store, covered, labeled, and dated at 41°F or lower.
Cool food from 135°F to 70°F within 2 hours and then from 70°F to 41°F within 4 hours.
Recipe Details
Harvest of The Month
HACCP Category:
Process #2 (Same Day)
Yield:
100
Portion Size:
1 tablespoon
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 16 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | <1 | g |
| Sodium: | 17 | mg |
Additional Recipe Photographs
Onions and garlic prior to slow roasting.
