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Caramelized Onion & Roasted Garlic Bisque

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“Two of my favourite things in a cream soup.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Remove the papery outer skin from garlic, but do not peel or separate cloves.
  3. Rub 1-1/2 tsps oil over garlic head; wrap in foil and bake for one hour.
  4. Let cool ten minutes; separate cloves and squeeze to extract garlic pulp.
  5. Set pulp aside.
  6. Heat remaining oil in a pot over medium heat; add onions and leeks and cook for 30 minutes, stirring often.
  7. Add 1/2 tsp salt and thyme; cook an additional 30 minutes or until onions are golden.
  8. Stir in flour; add wine and broth and bring to a boil; reduce heat and simmer 30 minutes.
  9. Add garlic pulp, remaining salt and milk to onion mixture.
  10. Simmer 8 minutes or until thoroughly heated.
  11. 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.
  12. Garnish with sour cream and toasted caraway seeds (optional).

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