Recipe - Carmelized Onion And Roasted Garlic Bisque

1 lg Whole garlic head
1 One half tablespoon Olive oil
9 cup Sweet onion; thinly cut or sliced up
1 cup Sliced leek
1 teaspoon Salt
1 teaspoon Dried thyme
2 tablespoon Flour
1/3 cup Dry white wine
30 ounce Chicken broth
2 cup Milk
6 tablespoon Sour cream
Toasted caraway seeds;
optional

Preheat oven to 350. Remove outer skin from garlic, but do not peel or
separate cloves. Rub 1One half 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 One half 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 recipeludigest Volume 01 Number 480 by Jan Crow
jccrow@hypercon.com on Jan 08, 1998