The Fresh Loaf

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Pressure Cooker Caramelized Onion/Garlic paste

Long_Haired_Hippie's picture

Pressure Cooker Caramelized Onion/Garlic paste

Just a little something I made up to go into a quickbread but adapted to use as a spread/additive in yeasted breads.

Instructions are written for electronic pressure cooker (instant pot) but you can convert to stovetop if you keep a watchful eye.

Caramelized Onion/Garlic Paste -

8 Cups Onions sliced and quartered (you can cut thick if your willing to puree later)

1 Head Garlic peeled and sliced

1/2 Teaspoon Salt

1/4 Teaspoon Baking Soda

1/2 Cup Water (onions render their liquid quickly so no need for the extra half cup of water usually needed)

Instructions -

1) Combine all ingredients except water in the inner pot and toss to combine, then add water.

2) Set to cook 20 minutes on high pressure (15PSI), when finished let naturally release for 10 minutes before manually releasing pressure.

3) Turn to Sautee setting stirring continuously until the paste has reduced to an apple butter type texture as pictured. Yeild is between 3/4 cup and 1 cup paste.


I have added this to bread dough, mixed with soft cheese as a spread, plain as a spread, though added to homemade whipped ricotta cheese is my favorite. Sometimes i drain the ricotta for a soft spread or ill press it for an hour or so to get a crumbly feta textured cheese. Enjoy!

dabrownman's picture

Made green chile pork tonight in the IP.  Can't wait to try this one.

Long_Haired_Hippie's picture

Yum that's my dad's favorite. I hope you enjoy this one too

MontBaybaker's picture

Hadn't thought of the pressure cooker - much faster for something like this.

If you're a carnivore, go one step further and try making bacon jam (has carmelized onions & garlic plus spices, vinegar, and my favoite variation a little bourbon and smoked paprika).  Saw a program on food trucks in San Francisco:  one is a bacon truck and uses a jam on some of their sandwiches.  It's wonderful stuff for bruschetta or sandwiches, but hadn't thought about working it into bread. Hmmm...

redbaron's picture

Made half of this recipe as I wanted to try it and was pleasantly surprised. It's quite tasty and can be used in many ways. I should have made a full batch and will do the next time. This is a keeper! For now, am using it to make SD onion infused bread. Can't wait till its finished.

Thanks for the share LHH. 

Long_Haired_Hippie's picture

Im so glad it worked out for you! Id love to hear how that bread turns out :)