Caramelized Onion-and-Roasted Garlic Bisque |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 large whole garlic head |
1 1/2 tablespoons olive oil, divided |
9 cups thinly sliced vidalia or other sweet onion (about 4 large) |
2 1/2 cups sliced leek (about 2 medium) |
1 teaspoon salt, divided |
1 teaspoon dried thyme |
2 tablespoons all-purpose flour |
1/3 cup dry white wine |
3 (10 1/2-ounce) cans low-salt chicken broth |
2 cups 2% low-fat milk |
6 tablespoons fat-free sour cream |
toasted caraway seeds (optional) |
Directions:
1. Preheat oven to 350°.
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. Bake at 350° for 1 hour; let cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Set garlic pulp aside.
3. Heat remaining 1 tablespoon oil in a large Dutch oven over medium heat. Add onion and leek; cook 30 minutes, stirring often. Add 1/2 teaspoon salt and thyme. Cook an additional 30 minutes or until onion is golden, stirring occasionally. Stir in flour. Add wine and broth; bring to a boil. Reduce heat; simmer 30 minutes. Add garlic pulp, remaining 1/2 teaspoon salt, and milk to onion mixture; simmer 8 minutes or until thoroughly heated.
4. Place half of onion mixture in a blender, and process until smooth. Pour puréed mixture into a large bowl; repeat procedure with remaining onion mixture. Garnish with sour cream and caraway seeds, if desired.
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