Ingredients

The following ingredients have 4 Servings
  • 1 large whole garlic head
  • 1 ½ tablespoons olive oil (divided use)
  • 9 cups about 4 large thinly sliced sweet onions
  • 2 ½ cups about 2 medium sliced leeks (light green and white parts only)
  • 1 teaspoon salt (divided use)
  • 1 teaspoon dried thyme
  • 2 tablespoons all-purpose flour
  • 1/3 cup dry white wine
  • 4 cups vegetable broth
  • 2 cups milk
  • Fresh thyme leaves for garnish
  • Freshly ground black pepper for garnish

Instruction

  • Preheat oven to 350° F.
  • Remove papery outer skin from the garlic head (do not peel or separate the cloves). Rub ½ tablespoon oil on garlic head, and wrap it in foil. Bake for 1 hour; let cool 10 minutes. Separate cloves, and peel the skin off of the cloves. Place the garlic cloves in a small dish and set aside.
  • While the garlic roasts, heat remaining 1 tablespoon oil in a large pot over medium heat. Add onion and leek, and cook uncovered 30 minutes, stirring often. Add ½ teaspoon salt and thyme. Cook an additional 30 minutes, uncovered, or until onion is dark and golden in color, stirring occasionally, adding a small amount of water if the onion starts to cook too fast, and scraping up any brown bits off the bottom of the pot.
  • Stir the flour into the onion mixture and cook 1 minute. Add wine and broth, and bring to a boil. Reduce heat, and simmer 30 minutes.
  • Place the roasted garlic in the bowl of a blender, add the remaining ½ teaspoon salt and cooked onion mixture, and process until smooth. This may need to be done in two batches depending on the size of your blender.
  • Pour the blended onion mixture back to the large saucepan, and add milk; simmer 8 minutes or until thoroughly heated. Garnish with fresh thyme leaves and ground black pepper if desired.