Monday, April 15, 2013

Homemade Garlic and/or Onion Infused Oil

head of garlic and white onion
Last week I blogged about store-bought garlic oil. I got to thinking, how do we know that there are actually not any fructans in it? Well, we don't. So I decided the best way to have garlic oil for IBS and fructose malabsorption, is to make it from scratch. It really is not difficult and is much, much cheaper!

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 saut├ęd 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.

knife with garlic cloves and slices of onion
First, I sliced two cloves of garlic in half lengthwise and took six larges pieces of a quartered onion.

garlic and onion in oil in saucepan
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.

garlic and onion simmering in oil
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
garlic and onion infused oil in jar with head of garlic


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.


  1. Replies
    1. Yes, I keep this in the refrigerator for about a week.

  2. If a recipe doesn't have (lowfodmap), after it, then is isn't low FodMap? Thanks.

    1. Sorry I didn't respond sooner! I'm working on getting all of my recipes labeled and didn't get to this one yet, but this recipe is low-FODMAP. Hope to get caught up and have all of my recipes labeled soon.

  3. This comment has been removed by the author.

  4. Can these be used right away after making them? I have just been told to change to a FODMAP diet and can't imagine cooking without onions

    1. Yes, you can use the oil right away. I recommend this.

  5. Since my doc just put me on the FOD.MAP diet, and I don't know how to cook without onions, I saw on my list that I can use onion infused oil. Can I use the oil as soon as I make it, or do I need to wait before browning my meats and veggies?

  6. Just curious- could you freeze the infused oil? I ask because I am concerned I will make this and not get around to it within the week. Thanks for your response in advance.

    1. Yes, you can freeze the oil. See more about homemade garlic oil here:

  7. It looks like you broke one quarter of the onion into six pieces - just confirming.

  8. Yep, looks like that's what I did!