Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: squeeze roasted garlic cloves into a small plate; set aside. cut onions in half lengthwise; peel. cut off ends; cut lengthwise into 1/4 inch thick pieces. coat a 13 inch skillet with cooking spray and set over med. heat. add onions and cover. cook, stirring occasionally, until softened and clear, about 15 minute. add sugars; recover and cook till onions are golden brown, 20-30 minutes. add 1/4 cup water and stir. cover and cook till dark brown, about 20-30 minutes, again. add balsamic vinegar, roasted cloves and another 1/4 cup of water, continue cooking till liquid has been absorbed, about 10 minutes. transfer to a bowl to cool. store in airtight container in the refrigerator for up to 1 week.

Target recipe: roast the garlic head by cutting a thin slice off the very top of the head to expose the tops of all the cloves. set the head in a shallow baking dish, and drizzle 2t olive oil over the head and season with salt and pepper. cover w/ foil. bake in a 300 degree oven for 1-1/2 hours till garlic is very soft.set aside. when cool squeeze the pulp out of the garlic into a blender and add egg yolks, garlic, lemon juic, water, salt, and cayenne. puree till smooth. with motor running add the reserved oil from roasted garlic plus the additional 1-1/2 c oil in a slow steady stream and continue processing till emulsified.