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Recipe of the Month



 Courtesy of Laura Beres

This is a recipe a neighbor of mine gave to me about 10 years ago. She was originally from Australia, so it may have originated there. It continues to be a hit with guests and family.
6 elephant garlic cloves or 12 large garlic cloves, peeled
1 tablespoon olive oil
2 tablespoons (1/4 stick) butter
1 medium sized red onion thinly sliced
1 tablespoon packed golden brown sugar
10 ounces soft fresh goat cheese crumbled
1 tablespoon balsamic vinegar
¼ cup thinly sliced fresh basil
Baguette slices
Preheat over to 350 F.
Arrange garlic cloves in a glass baking dish and drizzle with olive oil. Cover and bake until garlic is very tender, about 40 minutes for elephant garlic or 30 minutes for regular garlic. Transfer garlic to rack and cool.
Melt butter in heavy large skillet over medium heat. Add onion and sauté until tender and beginning to brown, about 15 minutes. Add brown sugar and stir until melted. Remove from the heat and cool. 
Arrange onion mixture on bottom of 8x8 inch glass baking dish. Sprinkle cheese over. Arrange roasted garlic atop cheese. (Can be prepared one day ahead, covered and chilled.)
Preheat over to 350 F. Bake garlic mixture until cheese melts but mixture if not bubbling, about 25 minutes. Add balsamic vinegar, stir until blended and season to taste with salt and pepper. Transfer to a medium serving bowl. Sprinkle with basil.
Serve warm or at room temperature with baguette slices.

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