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Carmelized Onion And Roasted Garlic Bisque

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

INGREDIENTS

1 Whole garlic head
1 1/2 T Olive oil
9 c Sweet onion, thinly sliced
1 c Sliced leek
1 t Salt
1 t Dried thyme
2 T Flour
1/3 c Dry white wine
30 oz Chicken broth
2 c Milk
6 T 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 878
Calories From Fat: 439
Total Fat: 49.5g
Cholesterol: 76.5mg
Sodium: 5238.2mg
Potassium: 1761mg
Carbohydrates: 56.2g
Fiber: 2.5g
Sugar: 33.5g
Protein: 37.9g


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