You will definitely be warding off all the vampires, and probably your significant other!
There is a ton of garlic in this broth.
Roasting the garlic does take some time, but I find it is definitely worth it! When roasted for the correct amount of time, it is very easy to remove from the shell.
The roasted garlic also mashes well. I ended up roasting my garlic for about an hour and 15 minutes. I also roasted double the amount the recipe required because I was planning on using the garlic in some other dishes as well.
The sherry blends so well with the garlic and chicken broth.
This broth worked amazingly well with all the proteins I used for the fondue party, but I especially liked it with the chicken and vegetables.
ROASTED GARLIC BROTH
3 Heads Garlic
3 Tablespoons Olive Oil
1 Onion, Finely Chopped
1/2 Cup Sherry
6 Cups Chicken Broth
Salt and Pepper to Taste
Preheat oven to 200 degrees. Slice the top of each garlic head. Place the garlic individually on aluminum foil sheets and drizzle with olive oil. Close the foil and place on a baking sheet. Bake for 50 minutes or until garlic is tender and caramelized. Press the cooked head to bring out the garlic puree. In a saucepan, brown the onion in remaining oil. Deglaze the pan with the wine and reduce by half. Add the broth and garlic puree. Bring to a boil, then simmer 5 minutes. Season with salt and pepper to taste. Pour into fondue pot, keeping heat moderately high. Add more of the mixture as needed.
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