Caramelized Onion-and-Roasted Garlic Bisque

Ingredients

• 1 teaspoon thyme leaves dried
• 0.3 cup cooking wine dry white
• 2 tablespoons flour all-purpose
• 1 large garlic head whole
• 2.5 cups leek sliced ( 2 medium)
• 2 cups milk 2% low-fat
• 31.5 ounce low-salt chicken broth canned
• 1.5 tablespoons olive oil divided
• 1 teaspoon salt divided
• 6 tablespoons cup heavy whipping cream fat-free sour
• 9 cups vidalia sweet thinly sliced ( 4 large)

Equipment

• bowl
• oven
• blender
• aluminum foil
• dutch oven

Directions

1. Preheat oven to 35
2. Remove white papery skin from garlic head (do not peel or separate the cloves). Rub 1 1/2 teaspoons oil over garlic head; wrap in foil.
3. Bake at 350 for 1 hour; let cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Set garlic pulp aside.
4. Heat remaining 1 tablespoon oil in a large Dutch oven over medium heat.
5. Add onion and leek; cook 30 minutes, stirring often.
6. Add 1/2 teaspoon salt and thyme. Cook an additional 30 minutes or until onion is golden, stirring occasionally. Stir in flour.
7. Add wine and broth; bring to a boil. Reduce heat; simmer 30 minutes.
8. Add garlic pulp, remaining 1/2 teaspoon salt, and milk to onion mixture; simmer 8 minutes or until thoroughly heated.
9. Place half of onion mixture in a blender, and process until smooth.
10. Pour pured mixture into a large bowl; repeat procedure with remaining onion mixture.
11. Garnish with sour cream and caraway seeds, if desired.