Recipe Author: Simmie Sinow
4 large sweet vidalia onions, quartered lengthwise
12 large garlic cloves, peeled
1 Tbsp extra virgin olive oil
1 Tbsp replacement for honey (I use coconut aminos)
Salt and ground pepper to taste
2 Tbsp chopped chives, plus more for garnish
Position a rack in the top third of the oven and preheat the oven to 350. Lightly oil a 13 x 9 inch baking dish.
Toss the onions and garlic together in the baking dish. Whish the oil and agave nectar in a small bowl; drizzle over the onions and garlic and toss to coat. Season with salt and pepper.
Bake, stirring occasionally, until the onions are golden brown and tender -- about 40 minutes.
Let cool completely.
Puree the onions and garlic in a blender or food processor. Add the chives and pulse to mix. Transfer to a small bowl. Cover tightly and refrigerate until chilled, at least 2 hours.
Transfer to a serving bowl and sprinkle with chives. Serve chilled.
This is perfect for spreading onto celery or dipping your vegetables into!