Caramelized Onion Roasted Garlic Bisque

Two of my favourite things in a cream soup.

Preheat oven to 350f.

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.

head of garlic, olive oil, sweet onions, leeks, salt, dried thyme, flour, dry white wine, chicken broth, milk, sour cream, caraway seed