Caramelized Onion & Roasted Garlic Bisque

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Two of my favourite things in a cream soup.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Remove the papery outer skin from garlic, but do not peel or separate cloves.
  3. Rub 1-1/2 tsps oil over garlic head; wrap in foil and bake for one hour.
  4. Let cool ten minutes; separate cloves and squeeze to extract garlic pulp.
  5. Set pulp aside.
  6. Heat remaining oil in a pot over medium heat; add onions and leeks and cook for 30 minutes, stirring often.
  7. Add 1/2 tsp salt and thyme; cook an additional 30 minutes or until onions are golden.
  8. Stir in flour; add wine and broth and bring to a boil; reduce heat and simmer 30 minutes.
  9. Add garlic pulp, remaining salt and milk to onion mixture.
  10. Simmer 8 minutes or until thoroughly heated.
  11. Place half of the mixture in the blender and process until smooth; pour into a soup tureen or another pot and repeat with second half of mixture.
  12. Garnish with sour cream and toasted caraway seeds (optional).

Reviews

(3)
Most Helpful

very good soup! It takes a long time to make, but it's a delicious bisque and has good health benefits because of the onions and garlic! It tastes much more fattening than it is, too!

~*~flour*power~*~ September 13, 2010

I made this soup to start off Christmas dinner. It was perfect. I didn't have any caraway seeds, so i did a rye toast with gruyere cheese as garnish. It was phenomenal!

Jenn McGowan February 12, 2007

Well I'm not sure which are Evelyn's two favourite things in this recipe, but I just loved how garlicky, oniony, leeky and creamy this was. And the thyme was just the right herb here. A fabulous soup that I'll be making again. I didn't have any caraway seeds on hand when I made this, but I'll make sure that I do next time. Thank you for sharing this wonderful recipe! We all loved it.

bluemoon downunder February 21, 2006

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