Get Great Roasted Garlic in Just Fifteen Minutes
Roasted garlic is a bit magical, but leaving the oven on for 50 minutes or so is not always possible (or desirable during these hot months). If you want to soften hot onions without heating the house, turn to a skillet.
It really couldn’t be easier. Simply separate the garlic cloves from the onion without removing the skin and toss them into the skillet over medium heat. You don’t even need oil. After about fifteen minutes, the skin will turn black and the inside will be soft, ready to be spread on bread, mixed with sauces, or added to guacamole or salsa. It should be noted that frying the garlic in this way will not give you the same results as the traditional method – it will not be as sweet and difficult – but the bite will be significantly less sharp, it is much faster, and you will not. No need to fiddle with the oven, which is a big plus at this time of year. (Bonus: take it all outside by reheating a pan on the grill.)