Caramelized Onion-And-Roasted Garlic Bisque

• 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)

1. Preheat oven to 350u0b0.
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 350u0b0 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 pureed mixture into a large bowl; repeat procedure with remaining onion mixture. Garnish with sour cream and caraway seeds, if desired.

garlic, olive oil, sweet onion, salt, thyme, flour, white wine, lowsalt, milk, sour cream, caraway seeds

Taken from www.myrecipes.com/recipe/caramelized-onion-and-roasted-garlic-bisque (may not work)