Carmelized onion and roasted garlic bisque
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Whole garlic head |
| 1½ | tablespoon | Olive oil |
| 9 | cups | Sweet onion; thinly sliced |
| 1 | cup | Sliced leek |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Dried thyme |
| 2 | tablespoons | Flour |
| ⅓ | cup | Dry white wine |
| 30 | ounces | Chicken broth |
| 2 | cups | Milk |
| 6 | tablespoons | Sour cream |
| Toasted caraway seeds; optional | ||
Directions
Preheat oven to 350. Remove outer skin from garlic, but do not peel or separate cloves. Rub 1-½ 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 ½ 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@...> on Jan 08, 1998