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Carmelized Onion and Roasted Garlic Bisque
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.
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