Oven-Sautéed Onions and Garlic

Prep and Cook Time: about 1 3/4 hours. Notes: If you buy garlic heads, you'll need about 3/4 pound total. Cooked, 1 1/3 pounds onions and 2 1/2 tablespoons minced garlic make about 1 cup. A food processor significantly speeds up prep time.

This recipe goes with Lamb Shanks with Sherry and Onions, Chicken Pot-au-Feu, French Onion Soup, Lentil-Barley Stew, Chard, Bean, and Pancetta Soup

Yield: Makes about 8 cups
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 346
  • Calories from fat: 36%
  • Protein: 7.4g
  • Fat: 14g
  • Saturated fat: 2g
  • Carbohydrate: 51g
  • Fiber: 8.4g
  • Sodium: 19mg
  • Cholesterol: 0.0mg


  • 9 1/2 pounds onions, peeled and sliced (9 qt.)
  • 1 1/3 cups (8 oz.) peeled garlic cloves, minced
  • 1/2 cup olive oil


  1. 1. In a large bowl, mix 1/2 the onions, 1/2 the garlic, and 1/2 the oil. Pour into a shallow, rimmed pan (12 by 15 in. to 15 by 17 in., and 1 to 1 1/2 in. deep). Repeat with remaining onions, garlic, and oil, and pour into another same-size pan.
  2. 2. Bake in a 400° oven until onions are limp and well browned, 1 to 1 1/2 hours, switching pan positions and stirring mixture from pan sides into center with a wide spatula every 15 minutes to avoid scorching or burning.
  3. 3. Use as directed in recipes. Or let cool to room temperature and freeze in 1-cup portions in plastic freezer bags (1-pt. size; see Cold Facts below).
  4. Cold Facts. Packaging: freezer bags. If ingredients include liquid, set each plastic freezer bag upright in a bowl, then fill. Squeeze out all air and seal bag. For better protection of frozen foods during storage, seal each bag inside a second one. Lay bags flat in freezer until solid so they will stack.
  5. Note: Nutritional analysis is per cup.
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