Hey Donny, I was thinking about you when I went to the grocery store yesterday. I picked up 5-pounds of Vidalia onions, a 1-pound bag of fresh garlic, and a few other ingredients, and today, spent the last three hours making a quart of Roasted Garlic and Onion Marmalade. OH YEAH! I remember that you and Nancy both enjoyed it, so it has now been added to the menu for July 20th.

Here's the recipe for those of you who enjoy creative cooking:

ROASTED GARLIC & ONION MARMALADE

2 Tblsp. Beef broth
12 cups thinly sliced red and yellow onions (or Vadalia onions)
1/4-cup roasted garlic
1/4-cup balsamic vinegar
3 cups cane sugar
1-1/2 cups water
1 pkg. Sure-Gel or Fruit Pectin
2 Tblsp. Orange Juice
1 Tsp. Black pepper

In a large saucepan over medium heat, warm broth, add onions and garlic, cover and cook until translucent and very soft (about 45 minutes). Add sugar and stir until completely dissolved. Uncover, lower the heat and simmer for 30 minutes, stirring periodically. Add vinegar and cook until the onion is caramelized, about 45 minutes longer. Add pepper, water and orange juice, bring to a strong boil, then stir in Sure-Gel and cook about one additional minute at high boil. Remove from heat, place in sterilized jars and seal while hot to prevent spoilage. NOTE: This recipe is adapted from an onion marmalade recipe and should be adjusted to suit your taste. You may wish to add more sugar, garlic or vinegar. Serve over cream cheese with crackers or use as a glaze for any type of roast. Enjoy!

Gary