Lightly pink and slightly sweet, this will make a different addition to a party buffet with some French bread for dipping.
3 heads of garlic, papery outer skin rubbed off
1/2 cup extra virgin olive oil, divided
4 small or 2 large red onions, peeled and chopped
2 tablespoons red wine vinegar
1/2 teaspoon Worcestershire sauce
2 tablespoons chopped fresh thyme, or 2 teaspoons dried
About 1/4 teaspoon salt
Freshly ground black pepper to taste
Heat oven to 350 degrees. Slice off about 1/2 inch from top of each garlic head. Place heads, cut sides up, on large square of aluminum foil. Drizzle with 1/4 cup olive oil, then wrap loosely, leaving foil slightly open to allow steam to escape. Roast until bulbs are tender when pressed, 45 to 60 minutes. Meanwhile, in large, heavy-bottomed skillet, heat remaining 1/4 cup oil and saute chopped onions over medium heat until onions are softened and turning slightly golden, about 10 minutes. Midway through the process, stir in vinegar and Worcestershire sauce. When onions are cooked, set aside to cool. Remove garlic from oven and loosen foil. Set aside until cool enough to handle. Reserve oil in case it is needed to soften puree. When garlic is cool, squeeze out cloves into work bowl of food processor. Add sauteed onion mixture, thyme, salt and pepper. Process into smooth puree, adding a bit of reserved oil from the garlic if necessary.
Taste and adjust seasonings. Scrape into container, cover tightly and refrigerate up to several weeks.
Makes about 2 cups