Title: Carmelized Onion and Roasted Garlic Bisque
Categories: Soups-, Onion
Yield: 1 Servings

1 lg Whole garlic head
1 1/2 tb Olive oil
9 c Sweet onion; thinly sliced
1 c Sliced leek
1 ts Salt
1 ts Dried thyme
2 tb Flour
1/3 c Dry white wine
30 oz Chicken broth
2 c Milk
6 tb Sour cream
Toasted caraway seeds;
-optional

Preheat oven to 350. Remove outer skin from garlic, but do not peel or
separate cloves. Rub 1-1/2 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 1/2 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
on Jan 08, 1998