Carmelized onion and roasted garlic bisque

Ingredients

Quantity		Ingredient
1	large	Whole garlic head
1½	tablespoon	Olive oil
9	cups	Sweet onion; thinly sliced
1	cup	Sliced leek
1	teaspoon	Salt
1	teaspoon	Dried thyme
2	tablespoons	Flour
⅓	cup	Dry white wine
30	ounces	Chicken broth
2	cups	Milk
6	tablespoons	Sour cream
		Toasted caraway seeds; optional

Directions

Preheat oven to 350. Remove outer skin from garlic, but do not peel or separate cloves. Rub 1-½ tsp oil over garlic head; wrap in foil and bake for one hour. Let cool ten minutes. Separate cloves and squeeze to extract garlic pulp. Set pulp aside. Heat remaining oil in a large dutch oven over medium heat. Add onions and leeks and cook for 30 minutes, stirring often.

Add ½ tsp salt and thyme. Cook an additional 30 minutes or until onions are golden. Stir in flour. Add wine and broth and bring to a boil. Reduce heat and simmer 30 minutes.

Add garlic pulp, remaining salt and milk to onion mixture. Simmer 8 minutes or until thoroughly heated. Place half of the mixture in the blender and process until smooth. Pour into a large bowl and repeat with second half of mixture. Garnish with sour cream and caraway seeds, if desired.

Recipe by: Claire at epi swap

Posted to recipelu-digest Volume 01 Number 480 by Jan Crow <jccrow@...> on Jan 08, 1998

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