Caramelized Onion & Roasted Garlic Bisque - cooking recipe

Ingredients

1 large whole head of garlic
1 1/2 tablespoons olive oil
9 cups thinly sliced sweet onions
2 1/2 cups sliced leeks
1 teaspoon salt
1 teaspoon dried thyme
2 tablespoons flour
1/3 cup dry white wine
30 ounces chicken broth
2 cups milk
Garnish
6 tablespoons sour cream
toasted caraway seed (optional)

Preparation

Preheat oven to 350\u00b0F.
Remove the papery outer skin from garlic, but do not peel or separate cloves.
Rub 1-1/2 tsps 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 pot 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 soup tureen or another pot and repeat with second half of mixture.
Garnish with sour cream and toasted caraway seeds (optional).