I decided to try adding some onion to the mix too. I don't see why it wouldn't work. I found this nifty Low-FODMAP chart from the University of Arizona that says garlic infused oil and onion and garlic sautéd in oil and then discarded is low-FODMAP. So why not add onion to the infused oil as well? I came up with a delightfully aromatic oil to flavor my favorite dishes.
Some things to keep in mind: Some especially sensitive individuals may not be able to tolerate infused oils (especially some commercially available products). Also, garlic infused oils should be kept in the fridge and stored no longer than two to four days to reduce the risk of botulism. Read more here about the safety of homemade garlic infused oils.
First, I sliced two cloves of garlic in half lengthwise and took six larges pieces of a quartered onion.
Add the garlic and onion to a small saucepan with 1/2 cup olive oil. I used extra-virgin olive oil because I love the flavor, but any old olive oil will do.
Heat over low heat until it just starts to simmer. You will see little bubbles around the garlic. Remove from heat and let cool 10 minutes. Then remove the garlic and onion pieces. You are now ready to use your infused oil.
Garlic and/or Onion Infused Oil
makes 1/2 cup
makes 1/2 cup
2 - 3 cloves garlic, peeled and sliced lengthwise
6 pieces of a peeled and quartered onion
1/2 cup olive oil
Place 2 cloves garlic, onion and oil in small saucepan over low heat. Heat just until the garlic starts to simmer. Remove from heat. Let cool for 10 minutes. Remove garlic and onion pieces and discard. Pour oil into a clean, airtight container. Store in the refrigerator for no more than two to four days (read here for more information).
For just garlic infused oil (no onion), use 6 cloves of garlic and follow the above instructions.