| 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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