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Carmelized Onion And Roasted Garlic Bisque Recipe

by Global Cookbook

Ingredients

1 lrg Whole garlic head 1 1/2 Tbsp. Extra virgin olive oil 9 c. Sweet onion, thinly sliced 1 c. Sliced leek 1 tsp Salt 1 tsp Dry thyme

2 Tbsp. Flour 1/3 c. Dry white wine 30 ounce Chicken broth 2 c. Lowfat milk 6 Tbsp. Lowfat sour cream Toasted caraway seeds, optional

Directions

1. Preheat oven to 350. Remove outer skin from garlic, but don't peel or possibly separate cloves. Rub 1-1/2 tsp oil over garlic head; wrap in foil and bake for one hour. Let cold ten min. Separate cloves and squeeze to extract garlic pulp. Set pulp aside. Heat remaining oil in a large dutch oven over medium heat. Add in onions and leeks and cook for 30 min, stirring often.
2. Add in 1/2 tsp salt and thyme. Cook an additional 30 min or possibly till onions are golden brown. Stir in flour. Add in wine and broth and bring to a boil. Reduce heat and simmer 30 min.
3. Add in garlic pulp, remaining salt and lowfat milk to onion mix. Simmer 8 min or possibly till thoroughly heated. Place half of the mix in the blender and process till smooth. Pour into a large bowl and repeat with second half of mix. Garnish with lowfat sour cream and caraway seeds, if you like.

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