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Active Time : 15 minutes
Total Time : 40 minutes
Serves : 5 servings


  • 1 15 ounce jar whole onions (15 ounce) drained
  • 10 garlic cloves peeled
  • 3 tablespoons 100% pure olive oil
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups half & half


In large bowl, combine onions, garlic, oil and rosemary; salt and pepper to taste.

Transfer to a large baking sheet. Bake in a preheated 450°F oven 25 minutes or until golden brown, stirring halfway through.

Meanwhile, in a large saucepan, heat butter over medium heat. Whisk in flour; cook 2 minutes, whisking constantly.

Whisk in half & half; bring to a boil; reduce heat and simmer 1 minute. Add roasted onions and garlic. Toss to coat; salt and pepper to taste.