Red Onion and Roasted Garlic Spread

Heat oven to 350 degrees F.

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 a 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 a food processor. Add sauteed onion mixture, thyme, salt and pepper. Process into a smooth puree, adding a bit of reserved oil from the garlic if necessary. Taste and adjust seasonings.

Scrape into a container, cover tightly, and refrigerate for up to several weeks. Serve with French bread.

Recipe Source: "The Onion Book"