Ingredients
1 medium onion, peeled and coarsely sliced
6 to 8 cloves fresh garlic
1 cup low salt chicken stock
4 hot baked potatoes
Directions
1 Preheat oven to 350 degrees.
2 Place onion and garlic in small ovenproof casserole; pour in stock.
3 Cover and bake until onion and garlic are soft, about 30 minutes.
4 Remove lid and continue to bake until onion and garlic are browned and mushy and most of liquid has evaporated.
5 Transfer to blender and puree.
6 Turn into small bowel; keep warm.
7 Serve as a dressing for potatoes.
MAKES 4 servings
1 medium onion, peeled and coarsely sliced
6 to 8 cloves fresh garlic
1 cup low salt chicken stock
4 hot baked potatoes
Directions
1 Preheat oven to 350 degrees.
2 Place onion and garlic in small ovenproof casserole; pour in stock.
3 Cover and bake until onion and garlic are soft, about 30 minutes.
4 Remove lid and continue to bake until onion and garlic are browned and mushy and most of liquid has evaporated.
5 Transfer to blender and puree.
6 Turn into small bowel; keep warm.
7 Serve as a dressing for potatoes.
MAKES 4 servings