Caramelized Onion Roasted Garlic Bisque

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350° F.

Step 2

Remove papery outer skin from the garlic head (do not peel or separate the cloves). Rub ½ tablespoon oil on garlic head, and wrap it in foil. Bake for 1 hour; let cool 10 minutes. Separate cloves, and peel the skin off of the cloves. Place the garlic cloves in a small dish and set aside.

Step 3

While the garlic roasts, heat remaining 1 tablespoon oil in a large pot over medium heat. Add onion and leek, and cook uncovered 30 minutes, stirring often. Add ½ teaspoon salt and thyme. Cook an additional 30 minutes, uncovered, or until onion is dark and golden in color, stirring occasionally, adding a small amount of water if the onion starts to cook too fast, and scraping up any brown bits off the bottom of the pot.

Step 4

Stir the flour into the onion mixture and cook 1 minute. Add wine and broth, and bring to a boil. Reduce heat, and simmer 30 minutes.

Step 5

Place the roasted garlic in the bowl of a blender, add the remaining ½ teaspoon salt and cooked onion mixture, and process until smooth. This may need to be done in two batches depending on the size of your blender.

Step 6

Pour the blended onion mixture back to the large saucepan, and add milk; simmer 8 minutes or until thoroughly heated. Garnish with fresh thyme leaves and ground black pepper if desired.