Title: Carmelized onion and roasted garlic bisque
 Categories: Soups-, Onion
      Yield: 1 Servings
 
      1 lg Whole garlic head
  1 1/2 tb Olive oil
      9 c  Sweet onion; thinly sliced
      1 c  Sliced leek
      1 ts Salt
      1 ts Dried thyme
      2 tb Flour
    1/3 c  Dry white wine
     30 oz Chicken broth
      2 c  Milk
      6 tb Sour cream
           Toasted caraway seeds;
           -optional
 
  Preheat oven to 350. Remove outer skin from garlic, but do not peel or
  separate cloves. Rub 1-1/2 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 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 large bowl and repeat
  with second half of mixture. Garnish with sour cream and caraway
  seeds, if desired.
  
  Recipe