Name: Carmelized Onion and Roasted Garlic Bisque
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains	Dutch	Soups-, Onion	1	Servings

INGREDIENTS

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

INSTRUCTIONS

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
<jccrow@hypercon.com> on Jan 08, 1998

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